Creamy Kale Dip
Creamy Kale Dip

At a glance
Preparation time 15 mins
Cooking time 25 mins
Serves 4 (makes 1-1/2 cups)

1 red capsicum, halved
6 garlic cloves, unpeeled
1/2 cup Jalna Greek Yoghurt
125g can chickpeas, drained, rinsed
2 tsp lemon rind
2 tsp lemon juice
1/4 tsp dried chilli flakes
11/2 cups finely shredded kale
¼ cup coarsely chopped raw almonds, toasted
Smoked paprika, to sprinkle

  • Preheat oven to 220 or 200C fan. Place capsicum, skin side up, and garlic on a baking tray and roast for 20 minutes. Transfer garlic to a board and roast capsicum a further 5 minutes or until lightly charred. Place capsicum in a bowl and cover with plastic wrap. Set aside for 5 minutes.
  • Discard capsicum skin and membrane. Squeeze flesh from garlic. Place capsicum, garlic flesh, chickpeas, lemon juice and chilli flakes a small processor (or use a hand held blender). Season with salt and pepper and process until smooth. Add kale (reserving a tablespoon for garnish) and process for a few seconds to finely chop kale. Transfer to a serving dish. Sprinkle with almonds, smoked paprika, lemon rind and reserved kale. Serve with toasted sourdough.

Note: You could make this dressing with Jalna Greek Low Fat Natural Yoghurt. You need ½ bunch of kale for this dip.

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