Kale and Chèvre Dip

This pesto-flavored goat cheese dip is great with raw veggies.

Makes 2 servings
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

1 small bunch Tuscan kale, stemmed (about 3 packed cups)
4 cloves garlic, peeled
1/2 cup shredded Parmesan cheese (about 2 oz.)
1/2 cup pine nuts
3/4 tsp. sea salt
8 oz. chèvre
1/4 cup extra-virgin olive oil

Directions

STEP 1

Bring a large pot of water to a boil. Drop the kale leaves into the boiling water and stir for one minute to blanch. Drain kale and rinse with cold water, then wring out. Place kale on a kitchen towel and roll up, pressing to dry the leaves.

STEP 2

Add the garlic cloves to a food processor one at a time to mince. Add the Parmesan, pine nuts, and salt. Process until minced, stopping to scrape down the sides of the bowl as needed.

STEP 3

Add the kale and process until minced. Add the chèvre and process to incorporate, then drizzle in the olive oil with the machine still running, and process until smooth.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Thoughts to share?