John Myers
Kale Dip
The perfect kale dip recipe with a picture and simple step-by-step instructions.
- 160 g Kale (brown cabbage) cooked
- 2 Pc. Fresh avocado
- 190 g Yogurt 3.5%
- 2 Toes Garlic
- 0,5 Pc. Lemon (juice)
- 2 tbsp Extra virgin olive oil
- 1 tsp Sea-Salt
- Black pepper
- 0,5 tsp Chilli pounded dry
- Put all the ingredients in a tall container and use the hand blender to make a smooth paste. If necessary, add a little olive oil. The paste can be kept in the refrigerator for several days.
- I used my own kale, which I preserved in jars. There are now three glasses left that I have already reserved for repeated preparation of the dip. Kale always surprises me with its versatility and complexity of taste.
- The dip can be used as an aperitif or as a starter. For dipping you can use anything from crackers to vegetable sticks or just bread.
Facebook Comments