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CSA Greens Dip

The classic spinach dip so often found at restaurants and potlucks is a great way to use your greens. Stick with milder greens like chard, quelites or kale or plan on adding more spice if you want to use greens like mustard or turnip greens. You can jazz this up for a special occasion by adding canned artichoke hearts, roasted red peppers or canned water chestnuts. Serve cold, or stir in a 1/2 cup mild cheese and top with parmesan and bake until melty and delicious.


  • 1 large bunch or two smaller bunches greens, cleaned with any touch stems removed
  • 1 package cream cheese
  • 2 tablespoons mayo
  • 1/2 cup sour cream
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red chile flakes
  • Salt and lots of freshly ground pepper, to taste

Bring a large pot of water to a boil and submerge greens. Cook until bright green and tender, usually 1 minute or 2 for tougher greens like kale. Remove greens from water and plunge in a bowl of cold water. Squeeze water from greens and chop well. In a medium bowl, mix together cream cheese, mayo and sour cream then stir in spices and cooked greens and any extras you are using. Let sit in the refrigerator at least 30 minutes before serving with tortilla chips, pita chips or crackers.

Submitted by Sara Jones, Tucson CSA