Kale takes the place of spinach in this garlicky classic. Blanched and chopped, you'd never know the difference. A little Greek yogurt and dill lighten up the traditional cream cheese.
Ingredients
- 1 large bunch kale, ends trimmed, tough ribs discarded
- 1 cup scallions, sliced
- ½ cup plain whole Greek yogurt
- ½ cup cream cheese, softened
- ½ cup dill, chopped
- 2 tbsp parsley, chopped
- 2-3 cloves garlic, chopped
- 2 tsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp cumin
- ¾ tsp salt
- ¼ tsp back pepper
- 2 tbsp extra-virgin olive oil, plus more as needed
- Red pepper flakes, for serving
Preparation
- Bring a large pot of water to a boil. Prepare an ice bath.
- Once the water is boiling, blanch the kale until just wilted and bright green, 1-3 minutes. Using tongs, quickly transfer the chard to the ice bath. Chill until totally cooled, then remove from the bath.
- Squeeze our any excess liquid from the kale. Coarsely chop and set aside.
- In food processor, combine the scallions, yogurt, cream cheese, dill, parsley, garlic, olive oil, lemon juice, lemon zest, cumin, salt and pepper. Process until quite smooth, 1-2 minutes. Adjust the seasonings, to taste.
- Transfer the mixture into a mixing bowl. Fold in the chopped, blanched kale and mix until evenly combined. Cover and refrigerate for at least 30 minutes.
- To serve, spoon the dip into a serving bowl. Drizzle with olive oil and finish with the red pepper flakes.
