Kale & Spinach Greek Yogurt Dip
By Adam Grifkin
Kale & Spinach Greek Yogurt Dip Recipe
Servings:
6-8
Ingredients
- 1 box Whole Grain Crisps
- 2 cups 2% Greek yogurt
- 1 cup finely chopped baby kale
- 1 cup finely chopped baby spinach
- 1 can water chestnuts, finely chopped
- ½ red pepper, finely chopped
- 4 scallions, finely chopped
- ½ tsp. each dried dill & garlic powder
- 3 Tbsp. mayonnaise or mashed avocado, optional
- Salt and pepper, to taste
Instructions
- In a large bowl, mix together all ingredients.
- Season with salt & pepper.
- Cover and chill.
- Makes about 1 ½ - 2 cups dip