Creamy Kale Dip

• 1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)
• 1 cup mayonnaise
• 1/2 cup grated Parmesan
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 2 cups grated Gruyere cheese
• Chips or crostini, for serving

1. Heat the broiler.
2. Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine.
3. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
4. Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes.
5. Serve warm with chips or crostini.

mayonnaise, parmesan, lemon, gruyere cheese, crostini

Taken from www.foodnetwork.com/recipes/creamy-kale-dip.html (may not work)