Edamame Kale Dip | Blue Jean Chef - Meredith Laurence
This edamame-kale dip is highly addictive. It's delicious with either crackers or crudités and especially nice as a spread on a sandwich.
Ingredients
- 1 bunch kale (about 5 ounces or 5 cups of chopped kale)
- 1 clove garlic
- 1 ½ cups frozen edamame (defrosted (about 9 ounces))
- 4 teaspoons lemon zest
- juice from 1 lemon
- 1 teaspoon salt
- ½ Jalapeño pepper (minced)
- ¼ cup + 2 tablespoons olive oil
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