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Spinach and Kale Dip

Featured in the Honolulu Star-Advertiser on July 16, 2014.

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Ingredients:

Spinach and Kale Dip

  • 2 cups of low-fat Greek yogurt
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons honey
  • 1 cup finely chopped kale
  • 1 cup finely chopped spinach
  • 3 thin green onions, finely chopped
  • 1/3 cup finely chopped red pepper
  • 1/4 cup finely chopped carrot
  • 2 garlic cloves, finely minced or pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • Chopped water chestnuts and chopped marinated artichoke hearts (optional)

Directions:

  1. Combine all ingredients in a bowl and mix well to combine.
  2. Refrigerate for a few hours for the flavors to develop.
  3. Taste and season more if desired.
  4. Serve with chips, crackers or vegetables.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including optional water chestnuts and marinated artichoke hearts):
110 calories, 4 g fat, 1.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g sugar, 7 g protein

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