Roasted Kale and White Bean Dip
Toss 4 cups of cut, uncooked kale with 1 T olive oil and a sprinkle of salt and pepper. Roast it on a baking sheet at 400 degrees for approximately 20 minutes, tossing occasionally, to make sure it doesn’t burn. In a food processor, combine the kale (once cooled) with 1 can of white beans (drained and rinsed), 1 tsp each fresh thyme and rosemary, 1 tsp minced garlic, and 1/3 cup low-fat cream cheese. Process until smooth. Serve with a tray of colorful roasted veggies instead of bread or crackers.
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