It’s surprising what you can find in the bottom of a crisper drawer.
My crisper is basically where vegetables go to die — I’m looking at you, carrots — and it’s always a mess. I rarely think about fresh vegetables unless they’re staples like potatoes, onions or mushrooms. The crisper is a black hole I only open when procrastinating something worse, and cleaning it is almost last on my list. So when I found a sad collection of near-dead greens, I decided to make dip.
One of my favorite store-bought options is Trader Joe’s reduced guilt spinach and kale Greek yogurt dip. It’s full of green things that make me feel better about myself and it’s delicious on pita, crackers and sandwiches. Since the nearest store is about 45 minutes away, I tried to recreate it at home. A quick look at the Trader Joe’s ingredients list helped, and this homemade version is very close. I’ll admit I’m lazy and still buy the store version sometimes, but this recipe is easy and satisfying.
If you’re anti-mayo, note that the original dip does contain a small amount of mayonnaise. You can omit it if you truly dislike it, but in this recipe the mayo is barely noticeable and helps create a smooth, creamy texture. If you hate mayonnaise with a passion, skip it — but otherwise I recommend keeping it.
I use this dip more as a spread than just a chip dip — it’s great inside sandwiches, on toast, or dolloped over roasted vegetables. The Trader Joe’s version includes chopped water chestnuts; I’m not a fan of their texture, but you can add them for authenticity. For extra flavor, chop in some marinated artichoke hearts — they add a briny, tangy pop that’s irresistible.
This is a simple and delicious way to get more green vegetables into your meals, especially if you’re not naturally inclined toward them. Chop everything finely for the best texture; the dip develops more flavor after a few hours in the fridge.
Spinach and Kale Greek Yogurt Dip
Yield:
4
to 6 as an appetizer
20 minutes
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Ingredients
- 1 (17-ounce) container of 2% Greek yogurt (or about 2 cups)
- 3 tablespoons mayonnaise (optional)
- 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 black pepper
- 1/4 teaspoon smoked paprika
- if desired, chopped water chestnuts and marinated artichoke hearts
Instructions
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Combine all ingredients in a bowl and mix well until fully incorporated. Chop the vegetables as finely as possible for the best texture. Refrigerate for a few hours to allow flavors to meld, then taste and adjust seasoning if needed. Serve with chips, crackers or fresh vegetables.
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I appreciate you so much!
You can feel good about enjoying this — it’s a flavorful, veggie-packed dip that comes together quickly and keeps well in the fridge.