Kale Pesto Creamy Bean Dip

Name: Kale Pesto Creamy Bean Dip
Total time: 10 min
Yield: 4 Servings
Ingredients: 40 g Kale (Chopped); 60 g Arla Lactofree Soft White Cheese; 10 g Parsley (Chopped); 20 g Toasted Pine Nuts; 2 Garlic Cloves (Peeled); 1 Lemon's Zest and Juice; 1 tbsp Extra Virgin Olive Oil (Plus extra to drizzle); 1 400g tin Cannellini Beans (Drained and rinsed); 1 tbsp Pumpkin Seeds (To serve); Salt and Black Pepper (To taste)

10 min

A deliciously healthy dip you won’t want to share!

Enjoy!

Tip

Baby spinach works well if you don’t have kale.

Tip

Canned chickpeas are a good alternative if you don’t have cannellini beans.

Tip

You can use toasted pine nuts if you don’t have pumpkin seeds.

Ingredients

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Fibre	9.1 gram fibers
Protein	9.4
Carbohydrates	20.7
Fat	6.8 gram

Kale Pesto Creamy Bean Dip

Tip

Tip

Tip

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Ingredients

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