Kale and Spinach Yogurt Dip
This is one of those recipes we created trying to find a light, healthy dip that would be able to satisfy all of us - and I think we succeeded. It is full of flavor and has the perfect combination of textures. And the best part is that it's fast, fresh and healthy. Let the snacking begin!
|PREP TIME||COOK TIME||TOTAL TIME|
|20 mins||3 mins||23 mins|
1 1/2 tsp French Made Easy
17 oz. plain Greek-style yogurt (We always use Fage 2% or Whole if you can find it)
1 1/2 tbsp Dijon mustard
1 tbsp mayonnaise
3 green onions, sliced up to dark green part
1 celery stalk, diced small
1/4 cup water chestnuts, diced small
1 1/2 cups kale, chopped
2 small handfuls of spinach, chopped
1/2 lemon, juiced (about 2 tsp)
First thing you need to do is remove the kale from the thick stem in the middle. You can peel it from the stem or take your knife and cut along the stem to remove it. Next you want to steam the kale and spinach for about 3 minutes just to soften them up a bit. If you don't have a way to steam the kale and spinach, you can also blanch them by adding them to boiling water for about 45 seconds or so, then transfer them to a bowl of ice water to stop the cooking process. Strain the water and make sure they are completely drained before adding to the dip. You can place the steamed/blanched mixture of spinach and kale in a paper towel or cheese cloth, then gently squeeze out the excess liquid. After you cook the spinach and kale, roughly chop them and set aside.
Next you need to grab a medium-sized mixing bowl. Dice the celery, water chestnuts, slice the green onion and grate the carrot. Once the kale and spinach have cooled, mix all of the ingredients and the French Made Easy blend together. Chill and serve! It's that easy...