Lemon-Ricotta Kale Dip
Makes about 2 cups
Time 25 min
Here's a quick and easy dip that's bound to win nutrient-packed kale a few new fans. Serve with vegetable dippers or whole-grain crackers.
Special Diets:
Ingredients
- 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
- 1 small yellow onion, sliced
- 4 cloves garlic
- 3/4 cup part-skim ricotta cheese
- 1 1/2 tablespoon nutritional yeast
- Zest and juice of 1 lemon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
Method
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 and let cool a few minutes.
Add ricotta, nutritional yeast, lemon zest and juice, salt and cayenne.
Process until smooth.
Transfer to a bowl and serve.
Nutritional Info:
Per serving: about 1/4 cup, 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 120mg sodium, 6g carbohydrates (1g dietary fiber, 1g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
- 1 small yellow onion, sliced
- 4 cloves garlic
- 3/4 cup part-skim ricotta cheese
- 1 1/2 tablespoon nutritional yeast
- Zest and juice of 1 lemon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper