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Cool Ranch Kale Dip


This healthy, fast and supertasty version of a classic ranch dip features kale, labneh and buttermilk.

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  • 10 ounces baby kale (12 cups)
  • 2 cups lebneh (about 12 ounces)
  • 1/4 cup buttermilk
  • 1/4 cup chopped chives
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 3/4 teaspoon dried dill
  • 3/4 teaspoon dried parsley
  • Kosher salt
  • Pepper
  • Crudités, for serving


Adapted from


Step 1

In a medium saucepan of salted boiling water, blanch the kale until wilted, about 30 seconds. Drain well. Squeeze out any excess water and coarsely chop. Transfer to a medium bowl. Add the next 7 ingredients, season with salt and pepper and mix well. Serve with crudités.

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