One thing I have learned to love is dips and that applies to all dips. I remember visiting my family friend’s house when I was younger and I was served a pesto dip and as usual mum wanted to get the recipe, I then learned how to make pesto from them – my first dip.
We always have a healthy lifestyle but I went a bit overboard a few years ago and got a bit crazy with eating raw foods and came up with several different dip recipes. This recipe is one of them and you won’t regret making it š I see this as a snack or for entertainment, it’s so simple to make and much loved. You probably won’t get a store bought one ever again.
Note: if the dip is still thick add more oil until you feel it’s the right texture; not too oily and not too dry; however keep in mind if you add too much oil it will get very runny and change the flavour.
KALE DIP
Prep-Time: 10 mins
Serve: 10-15
IngredientsĀ
1 kale bunch, leaves
1 cup almonds
2 cloves garlic
1/2 lemon, juice
1/4 cup almond oil
1/2 cup olive oil
2 tbsp parmesan cheese
Pinch salt
Method
Finely ground the almond in a blender and then transfer into a mixing bowl, set a side.
Place the rest of the ingredients into the same blender and blend the mixture until smooth, stir with a spatular occasionally between blending cycles. Once the mixture is smooth, transfer the nuts in to the mixing bowl and fold the ingredients together until smooth and no lumps of grounded nuts remain. Add more oil if the mixture is a bit dry; Add in more lemon if the dip is still too bitter.
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