The Dish | Kale and Pistachio Yogurt Dip

This tasty dip makes a great appetizer for outdoor or any spring dining. It has fresh, flavorful ingredients that pair nicely with the warmer weather. The creamy yogurt base gets a boost from kale and pistachios, creating a versatile accompaniment for veggies or pita chips. Make the dip in advance and top it with the crisp kale when you’re ready to eat. Enjoy!

  • 6 oz kale, leaves stripped off, stalks discarded (4 oz)
  • 2 oz shelled pistachios
  • 7 fl oz olive oil
  • 1 1⁄2 tsp Baharat*
  • Fine sea salt and black pepper
  • 3 oz green onions, trimmed and roughly chopped
  • 9 oz Greek-style yogurt
  • 4 oz sour cream
  • 3 oz chopped dates
  • 1 garlic clove, peeled and crushed
  • 2 oz picked cilantro leaves
  • 1 oz picked dill leaves
  • Heat the oven to 450°F. On a lined baking sheet, mix 2 oz of the kale with the pumpkin seeds, 2 tsp olive oil, 1⁄2 tsp of the baharat spice and 1⁄8 tsp salt, then roast for 8 minutes, until the kale has crisped up and the seeds are toasted. Remove from the oven and set aside.
  • Put the remaining 2.5 oz kale and 1.8 oz of the spring onions in a food processor and pulse until finely chopped.
  • Heat 1⁄4 cup olive oil in a large skillet and, once hot, add the kale and spring onion mixture, season with 1⁄2 tsp salt and the remaining 1 tsp baharat spice and fry, stirring, for 5 minutes, until softened and spices fragrant.
  • Transfer to a bowl, then stir in yogurt, soured cream, chopped dates, garlic and generous black pepper.
  • Wipe out the food processor, add cilantro, dill and remaining 1 oz spring onions and pulse until finely chopped. Stir into the yogurt bowl.  
  • Spoon yogurt mixture into a shallow serving dish. Pour remaining 2 tbsp olive oil over the top, then scatter crisp kale and pistachios and serve.

*If you don’t have Baharat, you can substitute with the following:

  • 1 part black pepper
  • 1 part cumin
  • 1 part coriander
  • 1/2 part cinnamon
  • 1/4 part cloves
  • 1/4 part nutmeg

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