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.