Best Kale Pesto And White Bean Dip Recipes

WHITE BEAN & KALE PESTO DIP

Steps:

• Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
• Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
• Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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CREAMY KALE DIP

Steps:

• Heat the broiler.
• Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
• Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.

WHITE BEAN AND PESTO DIP

Steps:

• Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.