This easy, creamy veggie dip with Greek yogurt, kale, and bell peppers is a healthy twist on the ever popular spinach dip. Serve it with vegetables and gluten free pita for a nourishing snack, or yummy appetizer at your next party.
You’re probably familiar with the infamous spinach dip in a bread bowl, right?
You know the one…
Huge hollowed out sourdough bread bowl…lots of sour cream and mayo…throw in some spinach…and, yes, the requisite chopped water chestnuts.
Mmm…I LOVE the added crunch from those water chestnuts! You too???
Dietitian confession time… I really ♥ this dip!
But I’m also digging my new, healthier, yet just as tasty veggie dip too!
How to Make a Healthier Veggie Dip
- Go Greek. My veggie dip with Greek yogurt uses homemade aioli {or use your favorite mayo}, plus Greek yogurt in place of the standard mayo/sour cream mixture for an extra boost of protein and calcium, while lowering saturated fat.
- Switch up your greens. While spinach is certainly no slouch in the nutrition department, I thought it would be fun to add kale to my veggie dip instead. You can have fun with this recipe, though, and add any favorite leafy green you like. {You may also enjoy this post: 5 Reasons to Get Excited About Eating Leafy Greens + 16 Leafy Green Recipes you’ll Love}
- Up your C! Not only do the yellow, orange, & red bell peppers add a delicious crunch factor {plus a pop of color!}, they also provide your body with an extra boost of skin nourishing and immune enhancing vitamin C.
And, as for that “seasoning” packet you add to the original recipe, I omitted it, as MSG and I aren’t friends {MSG = migraine headaches for me}, and added garlic, scallions, and a dash of salt instead.
Plus, if you follow a strict gluten free diet like I do, you should know that the Knorr Vegetable Soup Mix that is typically used to make spinach dip, contains yeast extract made from barley, so it’s not gluten free.
Oh, and before I share the recipe with you, you’ll probably wonder what to serve with this veggie dip with Greek yogurt. Here are a couple of my favorite easy ideas…
Veggie Dip with Greek Yogurt Serving Suggestions
- Gluten-free Pita Chips. You could buy these Toufayan Gluten Free Pita Chips, or do what I do, and make your own by toasting an Udi’s Gluten Free Pizza Crust in the oven, then cutting it into “chips” ~ really tasty!
- More veggies! Cut up additional bell peppers to serve with this veggie dip, along with cherry or grape tomatoes, raw broccoli, carrots, cauliflower, sugar snap peas, and so many more!
Creamy Veggie Dip with Greek Yogurt, Kale, & Bell Peppers
Ingredients
- 1 cup mayonnaise
- 1 17- ounce container Greek yogurt
- 2 cups kale, finely chopped
- 1 1/2 cups bell peppers, assorted colors, finely chopped
- 1 8 ounce can water chestnuts, drained and finely chopped
- 3 scallions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- Assorted veggies, Bell peppers, cherry/grape tomatoes, carrots, broccoli, cauliflower, sugar snap peas, etc, for serving.
- Gluten free Pita Chips, for serving.
Instructions
- Combine all ingredients (except extra veggies and bread) in a large mixing bowl, and stir well to combine.
- Keep chilled until ready to serve with veggies and bread.
