Greek Yogurt and Kale Dip

Dip and crackers
I’m having fun today making some Super Bowl munchies. One of which is this tasty dip. Full of lots of healthy stuff, it’s another one of those things that tastes like you’ve jumped off the healthy train, but guess what? You’re still on board! Appropriately, two super foods are the foundation for this Super Bowl dip: Greek yogurt and kale, taking starring roles in a veggie-centric dip that is good on just about anything. Assorted crackers, pita wedges, baguette slices or even more veggies. And leftovers on a sandwich or baked potato would be perfect!

Greek Yogurt & Kale Dip

  • Servings: 4
  • Difficulty: easy
  • Print

A 7 or 8 ounce container 2% Plain Greek Yogurt (I used 7 oz. Fage)
¼ cup mayonnaise (regular or vegan)
2 loosely packed cups of finely chopped kale
1 large carrot, grated, then squeezed to get most of the moisture out
½ cup finely chopped organic red bell pepper
¼ cup finely diced onion
Half to ¾ of an 8 oz. can diced water chestnuts, drained and diced finely
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper

Prep veggies and water chestnuts and place in a medium bowl. In a small dish, mix garlic powder, onion powder, white pepper, salt, and cayenne. Open yogurt container, dump in the spices and mix well. Add seasoned yogurt and mayonnaise to bowl of veggies and mix well. Taste and adjust seasonings. Serve with crackers, pita wedges, sliced baguette, or veggies. Enjoy!


Dip and crackers

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