Healthy Greek Spinach & Kale Dip
This is from a recipe by Kouzouna's Kitchen. I started out by slowly cooking 2 chopped onions in some olive oil. Next, in stages, I added to it, the 16 oz of fresh spinach and kale leaves from the box at the store. It took a while to get them all in, as I first had to wait for one batch to wilt before adding another. After it had cooled a little, I processed it in my mini-Cuisinart. I took half, and stashed it away in small containers for another time. The rest of the mixture became the dip.
As I have to be careful what I eat (which is why I process leafy greens like spinach), I did have to make some substitutions. I left out the Parmesan cheese, used creamy whole-milk yogurt instead of Greek yogurt, and used some leftover paneer (Indian cheese) instead of cream cheese. I put it away, and heated it in the oven the next day. Spectacular! It was so warm and comforting, whether with homemade pita chips or with the breadsticks from earlier.
