skip to Main Content

Kale and Chèvre Dip

This pesto-flavored goat cheese dip is great with raw veggies.
kale and chevre dip and veggies
  • Yield 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

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

ADVERTISEMENT

More Like This

fiesta hummus served in a sliced red pepper

Fiesta Hummus

By The Life Time Foundation Team
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
Back To Top
[class^="wpforms-"]
[class^="wpforms-"]