Sunday, February 24, 2013

Spinach Yogurt Dip

I've had the Spinach Kale Yogurt dip from Trader Joe's a few times. While tasty, it was a little pricey and I had a feeling it could be made at home with more variation and more veggies. After a trip to Follow Your Heart for a delicious meal and some of their vegan mayo (the first time I've ever bought any sort of mayo!!) and some googleing, I came across this recipe where most of the work was already done for me. I took some liberties to adjust the recipe a bit. I think next time I make it, I might not add any sort of sweetner or only add a tiny bit. It was way overpowering when eating it when it was first mixed, but it mellowed out a bit after being in the fridge for a little while. You can use yogurt and mayo with whatever fat content you feel comfortable with.

Spinach Yogurt Dip (4-8 servings, depending on whether it's your meal or a snack)

~1lb of plain Greek yogurt (I used a couple of single serving cups, so I had a little less)
-3 tablespoons mayo (I used vegan Follow Your Heart mayo)
-1 tablespoon agave syrup (or less)
-1 1/2 cups chopped spinach (frozen works, just thaw it first and squeeze out the excess water)
-3 to 5 thinly cut green onions
-1/2-3/4 cup bell pepper (fresh or jarred roasted)
-3-4 carrots
-3 celery stalks
-1/2 can water chestnuts
-garlic powder or fresh crushed garlic
-1 tablespoon fresh or dried parsley
- 1/2 tablespoon fresh or dried dill
-sea salt to taste
-pepper to taste
-paprika to taste

Chop all veggies into small semi-equally sized pieces and toss to combine. Mix in yogurt and spices to taste. Taste after refrigeration and adjust spices as necessary. Serve with veggies, crackers, crusty bread or anything else that sounds good. Yum!

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