Photo by Johnny Miller. Courtesy of Whole Living magazine's April 2012 issue.
Every month I look forward to receiving my Whole Living and Everyday Food magazines. I turn down the corners of pages for recipes I want to try. Inevitably this results in an unmanageable number, but I give it a whirl anyway. This month, Whole Living graciously provided me with some delicious snack recipes.
You know that feeling when you’re hungry, need a snack, and know that you really should reach for something healthy, but instead all you can see is the package of cookies in your cabinet (or in my case, thin mints in the freezer)? Yeah, me too. My problem is that I’m always lacking in healthy, yummy, snack options. Well look no further – this one is an absolute winner! Serve with veggie sticks (original recipe suggests blanched sugar snap peas) for dipping. Ooooh, or use as a sandwich spread. Orrrr just eat it by the spoonful – it is THAT good!
Kale Dip from Whole Living Magazine, April 2012
Serves 4 (makes 1 cup)
Ingredients
1 Tbsp extra-virgin olive oil
1 garlic clove, thinly sliced
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red pepper flakes (optional – if not using, season with freshly ground black pepper)
1 Tbsp fresh lemon juice
Directions
1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
2. Transfer to a food processor. Add cottage cheese and purée until smooth. Season with pepper flakes (or freshly ground black pepper) and lemon juice. Refrigerate for up to 3 days.
