Kale and Greek Yogurt Dip

2 cups (or 17 ounce container)	plain Greek yogurt
3 Tbsp	mayo
1 Tbsp	raw honey
1 cup	finely chopped kale
1 cup	finely chopped spinach
4	green onions (green part only), finely chopped
⅓ cup	red bell pepper, finely minced
¼ cup	carrot, finely minced
3-4 cloves	garlic, finely minced
1 tsp	Tone’s® Sea Salt + more to taste, as needed
1 tsp	Tone’s® Garlic Salt
1 tsp	dried dill weed
½ tsp	Tone’s® Onion Powder
½ tsp	Tone’s® Garlic Powder
¼ tsp	Tone’s® Spanish Style Paprika
¼ tsp	Tone’s® Black Ground Pepper

Combine all ingredients in a bowl and mix well to combine. Refrigerate for a few hours before serving to allow flavors to meld. Serve with raw veggies, crackers, or chips.