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Warm Kale Dip

Print Recipe

Ingredients

  • 16 oz Greek yogurt
  • 1 big handful of Taylor Farms Fresh Leafy Kale Greens (about 2 c)
  • 6 oz crumbled Feta cheese
  • 1 packet of dry leek or onion soup mix (I prefer leek but it may be harder to find)
  • 3 chopped scallions (white and green parts)
  • 1 (8-inch) round sourdough bread loaf

For serving: Sliced baguette and Taylor Farms Organic Broccoli & Cauliflower 

Directions

Sauté the kale on medium in a large skillet with a splash of olive oil and water. Keep it covered, but stir occasionally, until the kale is bright green and wilted, about 1-2 minutes. Transfer the kale to a cutting board and chop finely. Allow to cool and mix the kale with the yogurt, feta, scallions and soup mix. Cut the round top off the loaf of bread and use your hands to pull the bread out, forming a bowl. (Save this bread for something else, like a panzanella). Fill the bread bowl with the dip and serve on a large platter with slices of baguette and fresh vegetables, like broccoli and cauliflower.

* This dip is easily made ahead. Just store and refrigerate in a large plastic bag or container and pour into the bread bowl before serving.

 

This recipe originally appeared on The Forest Feast.


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