Creamy Kale Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 252
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 31
- Sodium
- 222
- Total: 35 min
- Active: 15 min
Ingredients
1 bunch kale, stemmed, chopped
3 tablespoons olive or vegetable oil
1 onion, finely diced
1/3 cup heavy cream
1/2 cup White Bean Puree, recipe follows
6 ounces cream cheese
4 ounces Parmesan, grated
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup nuts (walnuts, pecans or cashews), chopped
Sliced baguette or tortilla chips, for serving
White Bean Puree:
1 cup drained, canned white beans
1 to 2 tablespoons olive or vegetable oil
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the kale and cook until just tender, 1 to 2 minutes. (This can also be done in the microwave. Add the kale to a large microwaveable bowl, cover with warm water and microwave on high for 2 to 3 minutes.) Drain and squeeze out any excess water. Set aside.
- Add the oil and onions to a large skillet and cook over medium heat, stirring, until the onions are translucent, 2 to 3 minutes. Add the kale, cream, bean puree, cream cheese, Parmesan and red pepper flakes and stir. Cook until the cheese is melty, 1 to 2 minutes. Taste and adjust seasonings with salt and pepper. Pour into a small casserole dish, top with the nuts and bake until bubbling and gooey, 15 to 20 minutes. Serve with sliced baguette or tortilla chips.
White Bean Puree:
- Add the white beans to a food processor. Pulse 3 to 4 times to break up the beans. With the machine running on low speed, stream in 1 tablespoon of the oil. If the puree looks dry, stream in 1 more tablespoon.