- 1 (17 ounce) container 2% Greek yogurt
- 3 tablespoons low-fat or non-fat olive oil mayonnaise
- 1 cup kale, finely chopped
- 1 cup spinach, finely chopped
- 1 (8 oz.) can water chestnuts, rinsed, finely minced
- 1/2 large red bell pepper, finely chopped
- 2 green onions, finely diced
- 2 large carrots, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried dill
- No Salt Seasoning and Pepper, to taste
In a medium serving bowl, mix all ingredients together. Refrigerate for at least two hours for the best flavor. Taste; season with additional no salt seasoning and pepper, if needed. Serve with a variety of raw vegetables, whole wheat tortilla chips and/or whole wheat pita chips.
Sponsor: Intermountain Medical Center Heart Institute
