Lemon-Ricotta Kale Dip

Lemon-Ricotta Kale Dip

Makes about 2 cups
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.
Ingredients: 
  • 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
  • 1 small onion, sliced
  • 4 cloves garlic
  • 3/4 cup part-skim ricotta cheese
  • 1 1/2 tablespoon nutritional yeast
  • Juice and zest of 1 lemon
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper, or to taste
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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 juice and zest, salt and cayenne. Process until smooth. Transfer to a bowl and serve.
Nutritional Info: 
Per Serving: Serving size: about 1/4 cup, 40 calories (0 from fat), 120mg sodium, 6g carbohydrates, (1 g dietary fiber, 1g sugar), 5g protein.
Special Diets: 

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. See our Terms of Service.

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