Cool Ranch Kale Dip

This healthy, fast and supertasty version of a classic ranch dip features kale, labneh and buttermilk.

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  • Servings: Makes 3 cups

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  • 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
  • Kosher salt
  • Pepper
  • Crudités, for serving 

How to make this recipe

  1. 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.

Make Ahead

The dip can be refrigerated overnight.

Contributed By Photo © CHRISTINA HOLMES Published November 2015

1046950 recipes/cool-ranch-kale-dip 2015-10-14T16:20:01+00:00 Kay Chun fast|healthy|thanksgiving|dinner-party|appetizers-starters|make-ahead|vegetarian| november-2015 recipes,cool-ranch-kale-dip 1046950

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