Parmesan, kale and white bean dip

An easy dip for any occasion

Image for Parmesan, kale and white bean dip
A healthy-ish dip that makes for a great appetizer at the dinner table or a snack on the go.

We led with the word "Parmesan" the title as clickbait, but it really just plays a supporting role to sauteed kale and cooked white beans in this delicious and easy-to-make recipe.

This dip is chock full of nutrients and works perfectly as an energizing midday snack with crackers or fresh veggies. It also wouldn't be out of place on a charcuterie board and if you toss some freshly cooked pasta in some of it, you could almost consider it a sauce too.

Parmesan, kale and white bean dip

1/4 cup canola oil
1/2 cup diced sweet onion
1 clove garlic clove, minced
1/2 tsp chili flakes
1/2 tsp salt
6 cups chopped kale, stems removed
1 tsp apple cider vinegar
1 tbsp pickle brine
1 tbsp honey
1 cup canned white beans, rinsed and drained

In large deep skillet, heat oil over medium-high heat. Add onions and cook until tender and golden, about 15 minutes.

Stir in garlic, hot pepper and salt. Cook one minute.

Add kale, vinegar, brine, honey, ;and continue to cook, stirring frequently. Cook until kale mixture has reduced and there is little-to-no liquid remaining in the pan, approximately 15-20 minutes.

Remove from heat and let cool slightly before transferring to a food processor and combining with white beans.

Process until smooth; adding additional oil if necessary.

Transfer to a serving bowl or storage container, stir in finely grated Parmesan cheese and use as desired.

Will keep in the fridge for up to one week.


(Note: this recipe was provided by Pulse Canada has been edited and adapted by the Eat North team.)

4 cups
Prep Time:
5 minutes
Cook Time:
25 minutes