Spinach & Kale Greek Yogurt Dip

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Spinach & Kale Greek Yogurt Dip

Spinach & Kale Greek Yogurt Dip

Spinach & Kale Greek Yogurt Dip

Photo Editor

Spinach & Kale Greek Yogurt Dip

Photo Editor

Photo Editor

Spinach & Kale Greek Yogurt Dip

By Copy Editor

INGREDIENTS

1 17-ounce container plain Greek yogurt 3 tablespoons mayonnaise

1 tablespoon sugar

1 cup kale, finely chopped

1 cup spinach, finely chopped

4 scallions, finely chopped

1/3 cup red bell pepper, minced 1/3 cup carrots, minced

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dill weed

INSTRUCTIONS

1. Chop spinach, kale and scallions and mince red bell pepper, carrots and garlic cloves.

2. Combine ingredients in a bowl and mix well. 3. Refrigerate for 2–3 hours before serving.

I DISCOVERED TRADER Joe’s when the first one was built in my Nebraskan hometown several years ago. However, I did not know what wonders were inside of this magical store until I came to college. With the guidance of my East Coast friends, I was able to see the light—and it was filled with Hawaiian shirts.

Now that I have been consuming several different Trader Joe’s products for nearly two years, I have compiled an extensive list of my all-time favorites. One of these is the Reduced Guilt Spinach & Kale Greek Yogurt Dip. This dip works

with any type of salty chip. I wanted to make this dip on my own, and the Internet provided me with a copy-cat recipe of the chilled, creamy goodness. Do not be turned off by the “Reduced Guilt” part of the delicacy—it is something that will most likely be gone from the fridge within a matter of days, which usually means it was too delicious to last.

Be sure to also take into consideration that the “Reduced Guilt” label will encourage more consumption to occur. Why stop eating it if it isn’t as bad as chugging hot-n-spicy nacho cheese dip?

I want all you kale and spinach haters out there to give this dip a chance, as the delicious greens are what add to the texture and body of the mixture. The only necessary prep work for this recipe is chop- ping up the kale, spinach and scallions and mincing the red bell pep- per, carrots and garlic cloves. Once all the slicing and dicing is finished, combine the chopped goods in a bowl with the yogurt, mayonnaise, sugar, salt, pepper, dill weed and the onion and garlic powders.

The dip should look thick and bumpy and should sit in the fridge for two or three hours before eating unless you are like me. Guilt will never stop me if I have a homemade bowl of this sitting in front of me.

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