SuperFood Kale-a-mole Dip

 

We’re having a heat-wave in Napa this week, it got up to 95 degrees yesterday! I made this to go with some veggie bean enchiladas. I had kale and avocados from my veggie box to use. This was a great addition to dinner and we ate outside as it cooled down in the evening. I like to kick up the nutrition in dips by adding super foods, this time Spirulina!

Ingredients

4 kale leaves, stem removed and finely chopped

2 medium avocados

juice of 1 small lime

1 garlic cloves, minced

1/2 red onion, finely chopped (about 1/2 cup)

1 jalapeno, cored and finely chopped

½ cup cilantro, finely chopped

1 tsp. spirulina powder

1 roma tomato, finely chopped (about 1/2 cup)

1/4 teaspoon salt

2 tablespoons of lemon juice

Instructions

  1. I like to use the food processor when I make dips. I put the garlic, cilantro, jalapeno, onion , spirulina and avocado in the food processor along with the kale. Blend until the consistency you like is obtained.
  2. Place the mixture in a bowl, stir in the salt, chopped tomatoes and lemon juice. Stir until everything is well-combined then serve.
  3. Eat right away or store in the refrigerator for up to 2 days covered in plastic wrap-on surface of the dip.
  4. spir
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s