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Kale Dip

Print Recipe
Serves: 12 (2 TBS)

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • 3 cups thinly sliced or chopped kale *
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1/4 tsp of citric acid (or 1 Tablespoon lemon juice if tolerated - histamine/amines)

Instructions

1

2

Heat oil in a large pain over medium heat.

3

Add kale, garlic and salt. Stir and cook until the kale is tender, about 3 to 4 minutes. Turn off the heat and let the kale cool.

4

Transfer kale to a blender

5

Add cottage cheese and puree until smooth.

6

Add citric acid (or lemon juice).

7

Serve right away or chill before serving.

8

Refrigerate leftovers within 2 hours. While keep for up to 3 days

Nutrition

  • 20 per 1/12 serve Calories

Notes

No blender? Make a chunky version! Finely chop kale and garlic before cooking. Mash dip with a fork. *Kale is a higher salicylate ingredient at 100 gram/serve Original source: https://medlineplus.gov/recipes/kale-dip/

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Further Reading...

Kale with Roasted Celeriac & Carrots

Kale Chips