Creamy Kale Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 47
- Saturated Fat
- 15
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 72
- Sodium
- 709
- Total: 15 min
- Active: 15 min
Ingredients
1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)
1 cup mayonnaise
1/2 cup grated Parmesan
Zest of 1 lemon, plus 1 tablespoon lemon juice
2 cups grated Gruyere cheese
Chips or crostini, for serving
Directions
- Heat the broiler.
- Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
- Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.
Cook’s Note
If you don't have a juicer, substitute 1 1/2 cups finely chopped kale for the kale pulp.