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Skinny Goat Cheese, Spinach and Kale Dip

Healthy Recipe Ecstasy
5 from 1 vote
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Cook Time 25 minutes
Total Time 25 minutes
Course Appetizer
Servings 6 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cloves of garlic chopped
  • 8 cups fresh spinach leaves
  • 6 cups fresh kale leaves stems removed
  • 1/2 cup of nonfat Greek yogurt
  • 1 14- ounce package of soft tofu drained (I used NaSoya Silken)
  • 6 ounces crumbled goat cheese
  • 3/4 cup chopped red bell peppers
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup reduced-fat cheddar cheese

Instructions
 

  • Preheat oven to 375 degrees F.
  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add kale leaves to skillet and cook for 2 minutes or until it just begins to wilt. Add spinach leaves and a splash of water and cook for an additional 4 minutes or until the greens are mostly wilted.
  • Add the garlic, greens, yogurt and tofu to a food processor and process until combined. Transfer the mixture to a medium mixing bowl. Mix in the rest of the ingredients (goat cheese through cayenne pepper).
  • Transfer the mixture to a small baking dish and top with cheddar cheese. Bake for 15-20 minutes or until cheese is melted. Optional: Broil for 2-3 minutes at the end to brown the cheese. Serve hot with veggies, crackers or torn pita.