Digest the Feed
I Found Myself Bypassing The Crackers For A Spoon…Oops
Since I made that marvelous Spinach Artichoke dip a few days ago, I’ve been dreaming about dips. Not the healthiest thing I could be eating, but it seems like with all the Super Bowl advertisements, coupons and commercials, this is a logical time to give in to the dippy temptation. Tonight, I opted for a recipe of my own, a Warm and Creamy Kale Dip. If you crave salt and vinegar chips (my favorite!), then you’ll love it. If not, I’m going to be honest, pass.
Warm and Creamy Kale Dip
1 pound curly kale thinly sliced
2 cloves minced
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons red wine vinegar
1/3 cup Parmesan cheese
1 tablespoon olive oil
1 teaspoon salt
Heat olive oil in a pan on medium heat and add garlic. Add kale and let cook until it wilts down. In a large bowl, stir together mayonnaise, sour cream, vinegar and parmesan. Mix in the kale and pour into an oven safe container. Bake on 350° F for 20 minutes.
**I did heaping half cups of the mayonnaise and sour cream.**
It’s creamy, it has kale and when it is on a cracker, the acidic bite paired with the crunch reminds me of my beloved salt and vinegar chips. What can I say? It’s arguably healthier than just eating a bag of chips (depending on your views). Hmmm, maybe I could have melted some Muenster cheese on top?!
This Creamy Kale Dip Was Good Warm Or Cold!
