Kale Balls with Creamy Dill Dip
These cuties make a fantastic healthy appetizer or a fun little side dish. Don’t be daunted by the use of the food processor, it makes the whole mixing and chopping “process” take about 1 minute instead of 10. Serve it with cucumber slices and grape tomatoes which are also good dunked in the creamy dip.
- 1 lb. kale or use spinach
- 1/2 cup grated Parmesan cheese
- 1 piece wheat bread (use wheat/gluten-free, if needed)
- 1 egg beaten
- 2 cloves garlic minced
- 1 scallion chopped
- 2 Tbsp. mayonnaise
- 2 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/4 tsp. salt
- 1/8 tsp. white or black pepper
- 1/2 cup low fat sour cream or use plain Greek yogurt
- 1 Tbsp. mayonnaise
- 1/4 cup fresh dill minced, or 1 Tbsp. dried
- 1 clove garlic minced
- Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or spray it with nonstick cooking spray. Toast the bread.
- Stem the kale to remove the thickest stems by sliding your thumb and forefinger up the stems to remove the leaves. Steam it in a microwave-safe dish, covered, for 3 minutes or until it is completely wilted (no need to add water if the kale is wet from washing—otherwise add 1 Tbsp. water.)
- Transfer the kale to a cutting board and chop it well, then transfer it to a food processor.
- Chop and add the toasted bread, the cheese, egg, garlic, mayonnaise, mustard, salt and pepper. Pulse it until it is thoroughly combined.
- Using wet hands, for the mixture into golf ball sized balls and put them on the baking sheet (It should make about 20 balls.)
- Bake them for 20 minutes until they are puffed and lightly browned.
- Meanwhile, make the dipping sauce by combining the sour cream, mayonnaise, dill and garlic.
- Add salt and pepper if desired, or 1 tsp. fresh lemon juice. Serve immediately.
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