DIP FOR KALE CHIPS RECIPES

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CRISPY KALE WITH LEMON-YOGURT DIP RECIPE - SEAMUS MULLEN ...



Crispy Kale with Lemon-Yogurt Dip Recipe - Seamus Mullen ... image

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy. More Healthy Snacks

Provided by Seamus Mullen

Total Time 40 minutes

Yield 4

Number Of Ingredients 7

1 pound curly kale, stems and large inner ribs removed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup fat-free plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
  • In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

KALE AND ARTICHOKE DIP RECIPE | FOOD NETWORK KITCHEN ...



Kale and Artichoke Dip Recipe | Food Network Kitchen ... image

This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
3/4 cup shredded low-fat Swiss cheese
3/4 cup skim milk
1/3 cup freshly grated Parmesan
4 ounces reduced-fat cream cheese, at room temperature
1/2 teaspoon Worcestershire sauce
Large pinch cayenne pepper
Kosher salt
1 small clove garlic, finely minced
Multi-grain corn tortilla chips, for serving

Steps:

  • Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.

Nutrition Facts : Calories 102 calorie, FatContent 5 grams, SaturatedFatContent 3 grams, CholesterolContent 16 milligrams, SodiumContent 365 milligrams, CarbohydrateContent 6 grams, FiberContent 1 grams, ProteinContent 9 grams, SugarContent 3 grams

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