Kale and Greek Yogurt Dip

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.

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