This is my go-to healthy dip. It is literally just a few fresh ingredients with a kick of garlic. I always like to have one super healthy snack at all of my get-togethers. My personal way of eating my way through a party is to start with the healthy snack and try to fill up as much as possible and then move on to say, “the cheese tray.”
I’ll be very honest about this dip. It looks beautiful and sometimes that can be deceiving. It doesn’t taste like spinach and artichoke dip. It tastes like kale and spinach. I happen to like both of those flavors so this dip works for me. However, I suggest labeling it for your guests so that they are aware that it is a HEALTHY choice. That way people like my husband who are perfectly happy just eating sliders all night will not make the horrible mistake of eating something that tastes like fresh vegetables.
It’s easy to make and lasts for up to 5 days in the fridge. It is inexpensive and should give you enough iron to power through holding your glass for the entire night.
Makes 1 ½ cups.
• 1 bunch kale, washed and tough stems removed (about 7 ounces)
• 1 bunch spinach, washed and tough stems removed (about 5 ounces)
• 2 medium garlic cloves, peeled
• 3 tablespoons toasted pine nuts
• 4 teaspoons balsamic vinegar
• 1/2 cup olive oil
1. Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
2. Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
3. Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.