Garlicky Kale and Spinach Dip

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
93%
Garlicky Kale and Spinach Dip
10 min.
6
91kcal

Suggestions


Are you ready to elevate your appetizer game with a dip that’s not only delicious but also incredibly healthy? Introducing our Garlicky Kale and Spinach Dip, a vibrant blend of nutrient-rich greens that will tantalize your taste buds and impress your guests. This dip is perfect for any occasion, whether you're hosting a casual get-together or looking for a nutritious snack to enjoy on your own.

With a health score of 93, this dip is a powerhouse of flavor and nutrition. Packed with the goodness of kale and spinach, it’s a fantastic source of vitamins and minerals, making it a guilt-free indulgence. The addition of toasted pine nuts adds a delightful crunch, while the garlic infuses the dip with a savory kick that will keep you coming back for more.

What’s more, this recipe is incredibly versatile! It caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. In just 10 minutes, you can whip up a creamy, smooth dip that pairs beautifully with fresh veggies, crackers, or even as a spread on your favorite bread. And for those who enjoy a little something extra, we recommend pairing it with a glass of Pewsey Vale Eden Valley Riesling from Australia, which complements the dip’s flavors perfectly.

So, gather your ingredients and get ready to dive into a bowl of this Garlicky Kale and Spinach Dip that’s as healthy as it is delicious!

Ingredients

  • teaspoons balsamic vinegar 
  • medium garlic clove peeled
  • bunch kale washed and tough stems removed ( 7 ounces)
  • 0.5 cup olive oil 
  • tablespoons pinenuts toasted
  • bunch pkt spinach washed and tough stems removed ( 5 ounces)

Equipment

  • food processor
  • bowl
  • pot
  • spatula

Directions

  1. Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Add kale and spinach to the boiling water and cook until wilted, about 2 minutes.
  3. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
  4. Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.Beverage pairing: Pewsey Vale Eden Valley Riesling, Australia. Not particularly known for its white wines, Australia can surprise with the quality of its dry Rieslings, which tend to work wonderfully with sharply flavored, savory foods. This one, loaded with forward floral and citrus flavors, will provide a stimulating counterpart to the garlic pinprick and creamy greens of the dip.

Nutrition Facts

Calories91kcal
Protein12.26%
Fat69.18%
Carbs18.56%

Properties

Glycemic Index
24
Glycemic Load
0.66
Inflammation Score
-10
Nutrition Score
19.981739090837%

Flavonoids

Apigenin
0.02mg
Luteolin
0.44mg
Isorhamnetin
5.11mg
Kaempferol
13.76mg
Myricetin
0.21mg
Quercetin
7.16mg

Nutrients percent of daily need

Calories:90.51kcal
4.53%
Fat:7.57g
11.64%
Saturated Fat:0.82g
5.11%
Carbohydrates:4.57g
1.52%
Net Carbohydrates:2.23g
0.81%
Sugar:1.1g
1.22%
Cholesterol:0mg
0%
Sodium:57.36mg
2.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.02g
6.04%
Vitamin K:363.08µg
345.79%
Vitamin A:7479.67IU
149.59%
Manganese:1.11mg
55.61%
Vitamin C:36.51mg
44.26%
Folate:125.1µg
31.27%
Magnesium:65.12mg
16.28%
Vitamin E:2.28mg
15.19%
Iron:2.22mg
12.33%
Potassium:429.23mg
12.26%
Calcium:114.68mg
11.47%
Vitamin B2:0.19mg
11.45%
Fiber:2.34g
9.36%
Vitamin B6:0.16mg
7.97%
Copper:0.16mg
7.75%
Phosphorus:70.6mg
7.06%
Vitamin B1:0.09mg
5.93%
Zinc:0.72mg
4.81%
Vitamin B3:0.89mg
4.46%
Selenium:0.94µg
1.34%
Source:Chow