Kale and Spinach Greek Yogurt Dip
Recipe type: Dip + Spread, Appetizer, Party + Entertaining, Healthy
Prep time: 
Total time: 
Serves: 3-4 cups
  • 5 water chestnuts {find in the Asian food aisle}, roughly chopped
  • ½ red bell pepper, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 6 stalks lacinato kale, sliced into thin ribbons (hard ribs removed)
  • 1 cup baby spinach, roughly chopped (large handful)
  • 4 scallions, white and light green portions sliced thinly
  • 2 c 2% Greek yogurt (a 16-17 oz bucket)
  • 3 T mayonnaise
  • 1 T honey
  • ½ t onion powder
  • ½ t garlic powder
  • ½ t dried dill
  • kosher salt and freshly-ground pepper, to taste {try ½ t salt and ¼ t pepper}
  1. Place the water chestnuts, red bell pepper, carrot, and garlic in the food processor, and pulse just a few times, until they are finely chopped. Remove from the processor and place into a large bowl.
  2. Place the kale, spinach, and scallions in the food processor, and pulse just a few times until finely chopped. Add to the vegetables in the large bowl.
  3. Add the yogurt, mayonnaise, and honey, and stir until evenly distributed.
  4. Add the remaining ingredients - onion powder, garlic powder, dill, salt, and pepper - and stir until evenly distributed.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/07/25/kale-and-spinach-greek-yogurt-dip/