Grilled Kale BLT Dip
2016-07-26 18:14:26
Serves 8
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
- 1 pound of bacon
- 4 large kale leaves
- 2 tablespoons olive oil
- 1 cup greek yogurt
- 1 cup mayo
- 1/4 teaspoon garlic powder
- 1 cup cherry tomatoes, quartered
- 1 baguette
Instructions
- In a large pan cook the bacon until crisp and crumble once cooled. Reserve 2 tablespoons of the grease.
- In a large bowl, rub the kale leaves with the olive oil and sprinkle with salt and pepper. Place on a hot grill and cook until slightly charred, two minutes a side. Return to bowl and let cool before slicing out the stems and chopping into fine pieces.
- In a large bowl, whisk together the yogurt, mayo, garlic powder and 1/4 teaspoon pepper. Add in the cooked bacon, tomatoes and kale.
- Place the dip in the fridge for 30 minutes before serving. Once ready to serve, slice the baguette into 1/2 inch slices and arrange on a baking sheet. Brush each slice on both sides with the reserved bacon grease and sprinkle with salt and pepper. Broiled until lightly browned, 2 minutes a side.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
SALT & PREPPY https://www.saltandpreppy.com/
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