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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.
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.

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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  • 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