What do you do when life gives you more kale than you know what to do with? Make this dip, obviously!! I was going for a spinach dip type of feel, but I didn’t have spinach lol. So I went with the kale and it turned out awesome. Did you know this dip has 6 packed cups of kale? That is pretty dang good. And not to mention, it tastes amazing. Okay, okay, enough bragging, lol. Let’s get on with the recipe!
So this was me in the kitchen trying to photograph this… It was originally in a much larger bowl, but I kept “taste testing” until that larger bowl looked a little ridiculous. And made me look like a little piggy. But not to worry, I just wanted to make sure I was getting my dose of greens in for the day. I got ’em! Then I decided to be a good girl and make sure there was enough left for when Matt got home from work. What a nice wife I am. lolol.
Then, later in the day I decided to make a strawberry pie to give you guys some sweets. Well, guess what? No sweets for you. The universe told me for the millionth time that I am NOT a baker. Nor should I ever attempt baking again. Don’t worry though, I will continue on. One day I will succeed! But probably not any time soon. So for now, sticking to the savory side of things.
Doesn’t this dip look GOOOOD though?! And guess what? I snuck in plain greek yogurt. HEHEHE. Gotcha! And it is actually super easy to whip up. You just sauté the onions, chives, and garlic. Wilt your greens in with it. (And, speaking of greens, I used kale because I have an abundance in the garden. If you don’t, throw in any greens you have. Spinach would be awesome in this too!) Throw it in a blender/ninja/food processor. Buzz it up. Add your yogurt, lemon juice, feta, and parmesan. Buzz again. Boom, done!
Here is the recipe for you:
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ⅛ cup diced chives
- 1 small onion, chopped
- 6 packed cups kale, roughly chopped and tough stems removed
- 1 cup plain greek yogurt
- 8 ounces feta cheese
- ¼ cup parmesan cheese
- 3 tablespoons lemon juice
- In a large saucepan, heat olive oil over medium heat. Add garlic, chives, and onion. Sauté until onion begins to turn translucent. Add kale to saucepan and cook until kale is wilted.
- In a blender/ninja/food processor add the wilted kale mixture. Blend/chop until finely diced. Add greek yogurt, feta, parmesan, and lemon juice. Blend/pulse together until well mixed.
- Serve either cold or hot (I prefer it at room temperature) with pita chips.