Greek yogurt and kale dip

Ingredients

  • 1 tbsp Olive oil
  • 1 finely minced garlic clove
  • 1 (5 oz) Fresh Attitude Pure Baby Kale container
  • Salt and pepper
  • 500 ml Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp hot sauce (Tabasco™ style)

Preparation

  • In a large skillet, over medium heat, heat oil. Add garlic. When it begins to color, add the Fresh Attitude Pure Baby Kale.
  • Cook about 2 minutes until wilted. Let cool. Finely chop and place in a bowl with the remaining ingredients.
  • Adjust seasoning. Let stand 1 hour in refrigerator.
    Serve with a variety of raw vegetables.

Tip : The dip will keep for 3 days in the fridge