Kale and Cheese Dip - 4g Carbs, 0g Fiber, 1g Sugar
From: Irene Fong and The Canadian Living Test Kitchen - Canadian Living Magazine: January 2015
Hearty kale replaces spinach in this modern twist on a pub favorite. Serve with crackers and fresh veggies.
6 cups packed baby kale (about 125 g)
1 cup shredded Swiss cheese
3 Tbsp grated parmesan cheese
1/2 pkg cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic chopped
1/4 tsp salt
1/4 tsp pepper
In saucepan of lightly salted boiling water, cook kale until wilted, about 1 minute. Drain; let cool slightly. Using back of spoon, press out and discard excess liquid; chop kale into pieces. Combine Swiss cheese with Parmesan cheese; set aside.
In food processor, pulse together kale, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side as needed, until smooth. Stir in all but 3 tbsp of the Swiss cheese mixture. Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss cheese mixture.
(Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to bake time.) Bake in 400 F (200 C) oven until hot, golden and bubbly, about 20 minutes.
Servings: 10
Nutrition per Serving: 199 Calories, 19g Total fat, 7g Saturated fat, 34mg Cholesterol, 254mg Sodium, 113mg Potassium, 4g Total Carbs, 0g Fiber, 1g Sugars, 6g Protein
Nutrition From: https://happyforks.com/analyzer
Serves: 10
Serving size: 2.2 oz (62g)
Nutrition per Serving: 154 Calories, 119 Calories 119mg Fat, 13.3.g Total Fat, 6g Saturated Fat, 0g Trans Fat, 32mg Cholesterol, 251mg Sodium, 3g Total Carbs, 1g Dietary Fiber, 1g Sugars, 6g Protein – Vitamin A: 31% - Vitamin C: 25% - Calcium: 16% - Iron: 2%
Posted by: chefgloria1030@yahoo.com
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