This healthy, fast and supertasty version of a classic ranch dip features kale, labneh and buttermilk.
Slideshow:More Party Dip Recipes
10 ounces baby kale (12 cups)
2 cups lebneh (about 12 ounces)
1/4 cup buttermilk
1/4 cup chopped chives
1 tablespoon granulated garlic
1 tablespoon granulated onion
3/4 teaspoon dried dill
3/4 teaspoon dried parsley
Crudités, for serving
How to Make It
In a medium saucepan of salted boiling water, blanch the kale until wilted, about 30 seconds. Drain well. Squeeze out any excess water and coarsely chop. Transfer to a medium bowl. Add the next 7 ingredients, season with salt and pepper and mix well. Serve with crudités.
The dip can be refrigerated overnight.
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