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Gluten-Free Creamy Kale Dip with Veggie Dippers

  • Prep 40 min
  • Total 40 min
  • Servings 16

Your guests will be amazed with this wonderful veggie dip made with kale instead of spinach. MORE + LESS -

Ingredients

Dip

1
yellow onion, peeled, cut in half
1
bunch (8 oz) fresh kale, thick stems removed, torn into pieces
1/2
cup gluten-free reduced-fat cream cheese (4 oz)
2
cups fat free plain yogurt
3
tablespoons lemon juice
3/4
teaspoon salt
1/2
teaspoon pepper

Dippers

4
celery stalks, cut into matchstick pieces (3x1/4x1/4 inch)
3
medium carrots, cut into matchstick pieces (3x1/4x1/4 inch)
1
red bell pepper, cut into matchstick pieces (3x1/4x1/4 inch)
1
yellow bell pepper, cut into matchstick pieces (3x1/4x1/4 inch)
1
cup grape tomatoes

Steps

Hide Images
  • 1
    In food processor, place onion. Cover; process until finely chopped. Add half of kale, and process until kale is chopped, scraping bowl as needed with plastic spatula. Add remaining kale and dip ingredients; process until smooth, scraping down sides as needed with plastic spatula.
  • 2
    Serve with Dippers.

Expert Tips

  • Purchase precut veggies in the produce section or at the salad bar of your grocery store if you don't have time to cup your own.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
340mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
100%
100%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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