Kale and White Bean Dip

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Serves Approx. 3 cups | Prep Time 10 min | Cook Time

Why I Love This Recipe

A tasty dip I only slightly adapted that everyone loves (or almost)! Try serving it with white turnips cut in julienne in addition to all your favourite vegetable sticks (carrots, cucumber, etc.)

Ingredients You'll Need

1-2 cloves garlic or garlic scape, minced
¼ cup walnuts (optional- I often leave it out for daycare)
1½ cups kale leaves (fresh or frozen works), stemmed and chopped
1/3 cup extra virgin olive oil, plus more as needed
¼ cup freshly squeezed lemon juice, divided
1 tsp sea salt
Freshly ground black pepper, to taste
3 cups white navy beans, drained (2x15 oz. cans)
1 Tbsp balsamic vinegar


In the bowl of a food processor, combine the garlic, walnuts (if using) and kale. Pulse until finely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil and 1 tablespoon of the lemon juice in a steady stream through the feed tube until smooth. Add in the salt and pepper and pulse until combined.

Scrape down the sides of the bowl and add in the beans, the remaining 3 tablespoons of lemon juice and the balsamic vinegar. Process the mixture until completely smooth, scraping down the bowl as needed. If necessary, pulse in additional olive oil (or water) to achieve a smooth texture. Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl, drizzle with olive oil, and top with a sprinkle of chopped walnuts. Serve with pita chips, fresh veggies, etc.

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