GREEK YOGURT AND KALE PESTO DIP with SMOKED SEA SALT LOTUS CHIPS

This creamy yogurt dip is full of flavour. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful holiday look and an added crunchy texture.

1/4 cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

KALE PESTO

3 cups (750 mL) baby kale leaves

1 large garlic clove, roughly chopped

1/4 cup (60 mL) grated Parmesan cheese 1/2 cup (125 mL) olive oil

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) fresh ground pepper

11/4 cups (310 mL) Greek yogurt

2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

1 For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

2 In a food processor, add kale, garlic, Parmesan cheese, 1/4 cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

3 Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe follows).

Serves 4 to 6

WHAT TO SERVE

Flavours moving from bitter greens to sweet tomato can be pleasurably addressed by ale’s sweet malt and lightly bitter tones.

Tree Topper Red Ale

LCBO 560102, 473 mL, $3.15