Kale Ricotta Dip
Appetizers,  Gluten Free,  Recipes,  Vegetarian

Kale Ricotta Dip

This is a nice, healthy alternative to standard Spinach Dip. I made a batch of this and served it with some tortilla chips. It was light and creamy, and the lemon flavor was really nice. I only used the juice of half of my lemon, since I’ve found that recipes that call for a whole lemon get too lemony when I use my Lemon Squeezer (Google Affiliate Ad). I love how much juice it gets out of lemons, but I tend to cut the amount called for in half if it’s measured in number of lemons rather than something like teaspoons. This recipe was really nice, and it was a big hit with the friends that we had over for dinner. I’ll definitely make it again!

Kale Ricotta Dip

Kale Ricotta Dip
Fitsugar (adapted from Whole Foods)

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

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.

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.

Transfer to a bowl and serve.

Big Flavors Rating: 4 Stars

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