Description
Think hummus meets creamy kale dip. It’s purely amazing.
Ingredients
- 2 Tablespoons Olive Oil, Divided
- 1 head Kale, Roughly Chopped
- 4 cloves Garlic, Minced
- ¼ cups Nonfat Greek Yogurt
- 1 can Garbanzo Beans, Drained And Rinsed (14 Oz Can)
- 1 cup Parmesan Cheese, Shredded, Divided Use
- ½ teaspoons Sea Salt
- 1 teaspoon Pepper
- ½ cups Roasted Almond Slices
Preparation
Preheat oven to 450 F. Spray a small baking dish (I used a 9 x 5) with cooking spray. Set aside.
In a cast iron skillet over medium high heat add 1 tablespoon olive oil, kale, and garlic. Saute for 3 minutes, or until kale is wilted.
Add the kale mixture to a food processor along with Greek yogurt, garbanzo beans, 1/4 cup Parmesan cheese, salt and pepper. Pulse until mixture is fully combined, but not totally pureed. Taste and adjust seasonings as needed.
Pour mixture into prepared baking dish. Top with remaining Parmesan cheese and almond slivers. Cover with foil.
Bake for 15 minutes, or until heated through. Remove foil and let bake another 10 minutes until cheese is golden and bubbly.
Enjoy with whole wheat pita crackers, or baguette slices!
