Greek Yogurt Veggie Dip with Kale and Bell Peppers

Veggie Dip with Greek Yogurt in a bowl with vegetables and pita bread on a platter

3.81 from 31 votes

This Greek yogurt veggie dip with kale and bell peppers is a healthier twist on classic spinach dip. Serve it with veggies and gluten-free pitachips for a nourishing snack or yummy party appetizer.

Prep Time15

Chill time30

Total Time45

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: healthy veggie dip, spinach dip

Diet: DASH, Gluten Free, Low FODMAP Option, Vegetarian

Servings: servings

Calories: 125kcal

Author: EA Stewart, RD

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

Storage: Keep covered in the fridge for up to 4 days. Stir before serving.

Low FODMAP Option: Use lactose-free plain yogurt instead of the Greek yogurt; use only the green tops of scallions, and omit the garlic.

Swap your greens: Use another favorite leafy green (i.e., spinach) instead of the kale.

Tip! Instead of gluten-free pita chips, toast an Udi's Gluten Free Pizza Crust in the oven, then cut it into wedges to serve.

Nutrition