Kale, Spinach and Greek Yogurt Dip

 Since it’s mainly Greek yogurt and veggies, it’s a fairly guilt-free snack option that’s perfect for parties since it doesn’t taste like “health food.”  Of course it’s delicious on chips, but it’s also a great dip for celery or carrots or even cucumber slices.  If you’re hesitant to try this because of the kale, don’t be afraid!  It’s hardly detectable in the dip once everything’s been finely chopped, and it’s a great way to sneak in an extra serving of leafy green veggies.  The key to making this dip extra delicious is chopping your veggies as fine as possible, and letting it sit in the fridge for a few hours before serving so that the flavors have time to meld.

Ingredients

• 2 cups fat free or 2% Greek yogurt
• 3 tbs mayonaisse (I used the olive oil kind)
• 2 tbs honey or agave nectar
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp smoked paprika
• 1 cup finely shredded kale
• 1 cup finely shredded spinach
• 3 green onions, finely chopped
• ⅓ cup finely chopped water chestnuts, drained (optional)
• ⅓ cup finely chopped red pepper
• ¼ cup finely chopped carrots

Instructions

1. In a large mixing bowl, stir together the yogurt, mayo, honey or agave, garlic cloves, salt, pepper and paprika until well combined.
2. Add the remaining ingredients and mix well. Keep refrigerated until ready to serve – this dip can be prepared up to 2 days in advance.