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Kale and mixed peel dip

Creamy kale and mixed peel dip with a bright herby kick
Roasted crunch meets tangy Greek yoghurt, silky and satisfying
Finished with fragrant olive oil for a fresh, bold bite

snack ⏱ 35 min 320 kcal / portion 10.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Kale and mixed peel dip
v3 · rb0e705f985 20260727Z1751 150 g kale 35 g pumpkin seed 105 ml olive oil 1½ tsp hawaij spice salt to taste 80 g spring onion ½ tsp urfa chilli flake 🔥 ⏱ 8 min crisp roast kale with pumpkin seeds at 200°C pulse kale and spring onions until finely chopped 🍳 ⏱ 5 min fry kale mix in olive oil until softened and fragrant 🌀 season and stir cooked kale into yoghurt mixture pulse coriander, dill, and spring onions until finely chopped 🌀 stir herb mix into yoghurt base spoon yoghurt mixture into a shallow serving dish 🍽 pour remaining olive oil over the top 🍽 scatter crisp kale, pumpkin seeds, and urfa chilli over the top Kale Dip 🥗 250 g greek-style yoghurt 100 g soured cream 45 g mixed peel 1 piece garlic clove black pepper to taste 40 g coriander leaf 20 g dill leaf salt urfa chilli flake coriander leaf, dill leaf
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Preparation steps

  1. crisp roast kale with pumpkin seeds 8 min at 200°C
  2. pulse kale and spring onions until finely chopped
  3. fry kale mix in olive oil 5 min until softened and fragrant
  4. season and stir cooked kale into yoghurt mixture
  5. pulse coriander, dill, and spring onions until finely chopped
  6. stir herb mix into yoghurt base
  7. spoon yoghurt mixture into a shallow serving dish
  8. pour remaining olive oil over the top
  9. scatter crisp kale, pumpkin seeds, and urfa chilli over the top

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