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}
Instructions
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.
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.
Add the yogurt, mayonnaise, and honey, and stir until evenly distributed.
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/