A few weeks ago, my boss showed up at work with an enormous bag of kale for me. Evidently, her CSA kept piling it on, shipment after shipment, and she was running out of things to do with it. Her freezer was full of kale pesto. She’d been eating kale salads most nights. She had even tried throwing it on the grill, which she said was delicious.
But now she was done, and she was handing the reins over to me.
When I tell you it was an enormous bag, I’m not exaggerating! When I got home and unpacked it, the kale took up the entire bottom shelf of our fridge. I, too, proceeded to eat my weight in kale salad, and while I didn’t make pesto, I did make a lot of kale smoothies.
When I was down to the last little bit, I finally got around to experimenting. And you guys, this dip… let’s just say a lot of it ended up in my belly before I took these photos. I may have licked the bottom of the food processor blade clean. It’s salty and creamy and kale-y, and best of all there are only six ingredients. I promise you can make this feta and kale dip in five minutes.
I know, I know, football season in upon us. I am from Foxboro, Massachusetts, after all. (Side note: say it ain’t so, Tom!) And for lots of people football parties = spinach and artichoke dip. This is a much lighter, healthier alternative. And I think you will agree it’s even more delicious.
- 1 cup gently packed torn kale leaves
- 1/2 pound feta cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon dried oregano
- Juice of 1/2 lemon
- Bring a small saucepan of water to a boil. Add the kale and cook for 10 to 15 seconds, just until it is bright green and wilted. Immediately drain and rinse under cold water until cool. Gently squeeze the kale dry and transfer it to a food processor. Add the feta, yogurt, olive oil, oregano, and lemon juice and pulse until smooth and creamy. If the dip seems too thick, add 1 to 2 tablespoons of water.