Ingredients
1
yellow onion, peeled, cut in half
1
bunch (8 oz) fresh kale, thick stems removed, torn into pieces
1/2
cup gluten-free reduced-fat cream cheese (4 oz)
2
cups fat free plain yogurt
3
tablespoons lemon juice
3/4
teaspoon salt
1/2
teaspoon pepper
4
celery stalks, cut into matchstick pieces (3x1/4x1/4 inch)
3
medium carrots, cut into matchstick pieces (3x1/4x1/4 inch)
1
red bell pepper, cut into matchstick pieces (3x1/4x1/4 inch)
1
yellow bell pepper, cut into matchstick pieces (3x1/4x1/4 inch)
1
cup grape tomatoes
Preparation
In food processor, place onion. Cover; process until finely chopped. Add half of kale, and process until kale is chopped, scraping bowl as needed with plastic spatula. Add remaining kale and dip ingredients; process until smooth, scraping down sides as needed with plastic spatula.
Serve with Dippers.
