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)

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

Enjoy!

Nutritional values

Nutritional value, per

740 Kcal

Fibre	9.1 gram fibers
Protein	9.4
Carbohydrates	20.7
Fat	6.8 gram

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.

Kale Pesto Creamy Bean Dip

Nutritional values

Nutritional value, per

Tip

Tip

Tip

Ingredients

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Key information

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