Dips & Dressings

Bowery Baby Kale, White Bean, and Herbed Feta Dip

Prep: 10 minutes | Cook: 30 minutes Serves 4

Who doesn’t love a good cheese dip? In this lighter version, tangy feta is balanced out by earthy baby kale and creamy white beans, giving you a game day snack that doesn’t leave you wanting a nap afterwards.

  • 3 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • black pepper
  • Bowery Baby Kale, 4.0 oz, roughly chopped
  • 14 ounces canned cannellini beans
  • 7 ounces feta, crumbled
  • squeeze of lemon juice
  • Bowery Parsley, 1.25 oz, chopped
Recipe Preparation
  1. Preheat the oven to 425°F
  2. In a medium sized cast iron (or other oven-proof pan), heat 2 tablespoons of the olive oil over medium heat. Add the onions and salt and sauté until soft, but not brown.
  3. Add garlic, red pepper, and black pepper and stir to cook for a minute.
  4. Add the baby kale, and cook while stirring until wilted. Remove from heat and add the beans—stir to evenly distribute.
  5. Top with feta, and bake in the oven for 10-15 minutes, until the feta is melted and starting to brown.
  6. Finish with a squeeze of lemon juice, and serve with tortilla or potato chips.