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 Soft White Cheese; 10 g fresh parsley (Chopped); 20 g Toasted pine nuts; 2 garlic cloves (Peeled); 1 lemon zest and Juice; 1 tbsp Extra Virgin olive oil (Plus extra to drizzle); 1 400g tin cannellini bean (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!

Instructions

Step 1

Place the kale, parsley, toasted pine nuts, garlic, Arla LactoFREE Soft White Cheese and lemon juice into a food processor and pulse until smooth.

Step 2

Add the extra virgin olive oil and cannellini beans and continue to blend until smooth. Season with salt and black pepper to taste.

Step 3

Serve with pumpkins seeds, a drizzle of olive oil and a sprinkle of lemon zest.

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

Kale (Chopped)	40 g
Soft White Cheese	60 g
Fresh parsley (Chopped)	10 g
Toasted pine nuts	20 g
Garlic cloves (Peeled)	2
Lemon zest and Juice	1
Extra Virgin olive oil (Plus extra to drizzle)	1 tbsp
400g tin cannellini bean (Drained and rinsed)	1
Pumpkin seeds (To serve)	1 tbsp
Salt and black pepper (To taste)

Arla Foods UK

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Leeds Valley Park, Leeds, LS10 1AB
Company registration number: 02143253

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Fibre	9.1 gram fibers
Protein	9.4 %
Carbohydrates	20.7 %
Fat	6.8 gram

Kale Pesto Creamy Bean Dip

Instructions

Step 1

Step 2

Step 3

Tip

Tip

Tip

Nutritional values

Nutritional value, per

Ingredients

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