• Prep: 10 min
  • Cook: 30 min
  • 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.

More about Jodi
  • 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
  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.
Jodi Moreno
Our chef

Made for Bowery by Jodi Moreno.

Jodi Moreno is a chef, culinary consultant, and food stylist. She is also the author of the James Beard Nominated cookbook, More with Less: Whole Food Cooking Made Irresistibly Simple.

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