Creamy Greek Yogurt Veggie Dip (A Healthier Spinach Dip)
This creamy Greek yogurt veggie dip with kale, bell peppers, and crunchy water chestnuts is a healthier twist on classic spinach dip. Make it ahead, serve it with veggies and gluten-free crackers, and watch it disappear at your next party.
Remember spinach dip in a hollowed-out sourdough bread bowl, lots of sour cream and mayo, a packet of soup mix, and those crunchy water chestnuts? Dietitian confession: I loved it!
This Greek yogurt veggie dip keeps the original’s creamy, crunchy goodness with a few healthier swaps. Nonfat Greek yogurt replaces sour cream; avocado oil mayo replaces regular mayo; and kale and colorful bell peppers replace spinach. It’s my go-to for potluck and holiday parties, and it’s always one of the first dishes to disappear.
Why You’ll Love this Greek Yogurt Veggie Dip
🥬 Ingredients for Greek Yogurt Veggie Dip
You’ll need just a handful of simple ingredients:
- Nonfat plain Greek yogurt. It gives the dip its creamy, tangy base and more protein than sour cream.
- Avocado oil mayonnaise. For extra creaminess and richness.
- Kale. Finely chopped so it blends right into the dip. You can also use another favorite leafy green.
- Bell peppers. I like a mix of red, orange, and yellow for color.
- Water chestnuts. The secret to that classic crunch.
- Scallions, garlic, and salt. Simple flavor boosters that replace the seasoning packet.
How to Make It
- Chop. Finely chop the kale, bell pepper, water chestnuts, and scallions. Mince the garlic. The smaller the pieces, the creamier and easier it will be to scoop.
- Mix. Stir everything together in a large bowl.
- Chill. Cover and refrigerate at least 30 minutes so the flavors can blend.
- Stir and serve. Give it a quick stir right before serving
👩🍳 Tips for the Best Veggie Dip
- Chop finely. Big chunks of kale are hard to scoop. Aim for small, even pieces
- Make it ahead. This dip tastes even better after chilling, so it’s perfect for busy party days.
- Stir before serving. A quick stir keeps it creamy after it sits in the fridge
- Store it right. Keep leftovers covered in the fridge for up to four days.
- Need it low-FODMAP? Use lactose-free, plain yogurt, only the green tops of the scallions, and leave out the garlic. Learn more about the low FODMAP diet for IBS here.
Why I Skip the Seasoning Packet
The classic spinach dip uses a packet of vegetable soup mix. I leave it out for two reasons. First, MSG and I aren’t friends (it sometimes gives me migraines). Second, many soup mixes aren’t gluten-free, which matters if you follow a strict gluten-free diet, as I do. Garlic, scallions, and a pinch of salt add plenty of flavor instead
What to Serve with Veggie Dip
This is my favorite dip for bell peppers, but it’s yummy with almost any crunchy dipper:
- Veggies. Bell pepper strips, mini sweet peppers, cherry or grape tomatoes, carrots, broccoli, cauliflower, and sugar snap peas.
- Gluten-free pita chips or crackers. Store-bought works, or try my favorite trick: toast a gluten-free pizza crust in the oven and cut it into wedges. So tasty!
Greek Yogurt Veggie Dip with Kale and Bell Peppers
Ingredients
- 1 cup avocado oil mayonnaise, i.e., Chosen Foods
- 1 17 ounce container nonfat plain Greek yogurt
- 2 cups kale, finely chopped
- 1 1/2 cups bell peppers, assorted colors, finely chopped
- 1 8 ounce can of water chestnuts, drained and finely chopped
- 3 scallions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- Assorted veggies for serving, bell peppers, cherry tomatoes, carrots, broccoli, cauliflower, sugar snap peas
- Gluten-free pita chips or crackers, for serving.
Instructions
- In a large bowl, stir together the Greek yogurt and mayonnaise until smooth.
- Add the kale, bell peppers, water chestnuts, scallions, garlic, and salt. Stir well to combine.
- Cover and refrigerate for at least 30 minutes or until ready to serve.
- Stir before serving. Serve with veggies and gluten-free pita chips or crackers.
Notes
Nutrition
Did you make this recipe?
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