Ranch Kale Dip
PREP TIME: 20 Minutes
SERVES: Four to six
- 1 cup (250ml) Greek yogurt
- 1/2 cup (125ml) sour cream
- 1/4 cup (60ml) buttermilk
- 5oz (5 packed cups) baby kale
- 1/4 cup (60ml) finely chopped chives
1 tbsp (30ml) finely chopped dill fronds
1 tbsp (15ml) finely chopped parsley leaves
1 tsp (5ml) lemon juice
1 tsp (5 ml) granulated garlic powder
sea salt and pepper to taste
Blanch the baby kale in simmering salted water for 30 seconds, then drain and cool in ice water. Squeeze dry in a paper towel and chop finely.
Mix together the yogurt, sour cream, buttermilk, chopped baby kale, chopped herbs, and garlic.
Add more buttermilk to adjust to the desired consistency.
Season well with salt and pepper.
Ideally make at least an hour ahead (or overnight) for flavors to blend.
Serve with Lakeside Qutinis halved or quartered as a snack/appetizer.