Creamy Kale Dip
Love spinach artichoke dip but looking for a new take on the decadent appetizer? Look no further than this creamy kale dip that’s bolstered by delicate ricotta cheese — bonus points if you make your own ultra creamy ricotta.
If you don’t have a food processor, a blender works fine. Just make sure you slice the kale leaves into smaller pieces and take care to remove tough ribs for easier blending.
1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
1 small onion, sliced
4 cloves garlic
1/4 cup water
3/4 cup low-fat ricotta cheese
1 1/2 tablespoons parmesan cheese
Juice of 1 lemon
Lemon zest to taste
1/4 teaspoon sea salt
1 teaspoon red pepper flakes, or to taste
1. In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.
2. Transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and zest, salt and pepper flakes. Process until smooth.
3. Transfer to a bowl and serve.
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