I though I would share this recipe I developed from three other really good dip recipes.
It’s great with nice whole grain vegetable crackers or good crusty bread.
It has some cream cheese yes……and some sour cream yes…….and some olive oil, I know…. but your body needs good fat!
Just don’t be putting that fat free stuff in my recipes, or your body! The kale is loaded with calcium, spinach is full of iron, and swiss chard is loaded with vitamin K, A, and C. K being essential for maintaining good bone health.
1 bunch kale, washed and tough stems removed (about 5 ounces)
1 bunch red or white swiss chard, washed and tough stems removed (about 5 ounces)
1 bunch spinach, washed and tough stems removed (about 5 ounces)
4 large garlic cloves, peeled
3 tablespoons toasted pine nuts or almonds
1 tablespoon balsamic vinegar
1/4 cup olive oil
250 ml sour cream
8 oz cream cheese (softened)
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.
Add kale, swiss chard 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, gently squeeze out any excess water, and place in the bowl of a food processor.
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 almost smooth, about 2 minutes. Fold in sour cream and cream cheese, season with salt and fresh ground pepper and serve.
For further information please contact Chef Keith Little:
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning