This dip will work with chips, but even better with vegetables.
Kale, like most greens, is pretty healthy. You can do a lot with it. Use it in salads, steam it, saute it, add it into soups and casseroles, or add to a smoothie. It really is quite versatile.
It is also very easy to grow. I had never tried before this year, but my daughter requested it.
I grew it from seed. A ton of seeds come in a packet so I still have plenty left for next season. The leaves will keep coming back as long as you leave the middle part alone. It will keep going through a frost and even a light freeze.
So, if you want to try growing kale, make sure you have plenty of recipes to use it up.
I came across this while looking for ways to use my kale. The original recipe was for using both spinach and kale. But, I put my own spin on it.
2 cups plain Greek yogurt
3 Tablespoons mayonaise
2 Tablespoons honey
2 cups finely chopped kale
2 cloves minced garlic OR 2 teaspoons garlic powder
3 – 4 Tablespoons finely chopped red onion
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped carrot
1-1/2 teaspoons kosher or sea salt (I use pink Himalayan)
1/2 teaspoon black pepper
1/2 teaspoon paprika
Combine all the ingredients in a bowl and stir. Cover and refrigerate for at least a few hours before serving. I think it tastes best if made a day ahead.
After 3 days, it will get watery. It will still taste good, just thinner.
Makes about 4 cups of dip.
Serve with your favorite raw veggies or chips.
Tip~ If using table salt, use about half the amount.