Creamy Avocado and Kale Dip and Not Breaking the Calorie Bank

I'm a sucker for Spinach and Artichoke Dip. It's one of the few times I'll actually man up and eat something with mayonnaise in it.

I know people will think that I'm crazy, but I really dislike mayonnaise. The taste, the smell, the concept... I just can't do it. I'm not even sure why. I never had a traumatic mayonnaise experience like I did with banana flavored things. I just don't care for it. I think part of it is that I know mayonnaise comes from eggs mixed with oil. I've seen eggs and I've seen oil, and they don't look anything like mayonnaise. I think I'm mostly just freaked out by the transformation that occurs. It makes me a touch uncomfortable.

But oh man, Spinach and Artichoke dip is my jam. I adore it. I love the richness and the creamy and the tangy and the yum of it all.

But, these days, I try really hard to eat healthy. It's not easy, and I still act out once in a while. Case in point, I may have had ice cream for brunch today. Just ice cream. From Baskin Robbins while I walked around the grocery store.

But I'm balancing out here. I wanted something for lunch that was decadent and rich, but wouldn't break the calorie bank. I've recently hopped on the Kale bandwagon. I'm definitely not as gung ho as some people, but I will admit that sauteed Kale is pretty yummy when seasoned well, and it's nutrition values are nice.

This dip has the creaminess of a calorie rich dip, but you don't feel afterwards as though you should go run a 5K while carrying a backpack full of rocks to make up for your transgressions. The color of it is also really sumptuous and lush. I love how the green just pops. Fantastic.

Creamy Avocado and Kale Dip

1 Avocado
3 Stalks of Kale
2 Cloves Garlic, minced
2 Tablespoons Non-fat Yoghurt
Juice of Half a Lemon
1 Tablespoon Olive Oil (plus 1/2 Tablespoon for the Kale)
Salt and Freshly Ground Pepper

Wash your kale and with a knife or just using your hands, separate the leaves from the center stalk. Chop the leaves up in small chunks.

In a skillet, heat half a tablespoon of olive oil and add in the minced garlic. Cook for a minute or two, just to soften it. Add in the kale and mix around to coat, then add in 1/2 Cup of water. Let cook for a few minutes until almost all of the water has evaporated. Set aside to cool.

In a blender or a food processor, add in the flesh of the avocado, the lemon juice, yoghurt, tablespoon of olive oil, and then about four grinds of salt and six or seven grinds of pepper. Pulse a few times to blend together, but don't puree it. You want it well mixed, but not smooth. Add in the kale and pulse again until everything is blended together and thick and chunky.

Enjoy with crackers, use as a sandwich spread, or eat it with a spoon while standing in front of the refrigerator while your cat is winding around your ankles, angrily insisting it's her turn to be fed.

Makes 1 Cup.

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