Arugala and Kale Parmesan Dip

Lest you think arugula and kale can be only tossed in salads or sautéed and wilted, guest Chef DeAnna Germano, shares a creative way to incorporate these fresh veggies into a delicious party condiment!

Arugala and Kale Parmesan Dip
by DeAnna Germano, Owner and Chef at Chef4Rent

Ingredients:

• 1 tbsp. Olive Oil
  
• 5 oz Arugula
  
• 5 oz. Kale
  
• 1 tbsp. Sugar
• 3 Garlic Cloves, sliced thin
  
• 1/4 cup Sage leaves, tightly packed
  
• 1/3 cup Plain Yogurt
  
• 1/4 cup grated Parmesan
• 1/4 tsp. Salt
  
• 1/4 tsp. Pepper

Instructions:

1. Heat Olive Oil in large pan. Add sliced Garlic. Cook about two minutes, until Garlic begins to brown and become aromatic.
   
2. Add Arugula and Kale. Allow to wilt and cook down.
   
3. Add Sage, and cook for 1 more minute.
4. In blender, blend Greens, Cream Cheese, Sugar, Parmesan, Salt, and Pepper.
   
5. Fold Yogurt into blended mixture.
   
6. Serve dip cold (like hummus) with crackers, chips, or sliced veggies.

*DEANNA GERMANO, is the owner and chef at Chef4Rent, a local caterer specializing in cakes, home meal deliveries, and special events.

*Image Courtesy of http://joylovefood.com/wp-content/uploads/2016/01/Kale-and-Artichoke-Greek-Yogurt-Dip-3.jpg