Kale and Spinach Greek Yogurt Dip

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  • 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