Spinach and Kale Greek Yogurt Dip

By ShoDav

Ingredients

• 1 (17 ounce) container 2% Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoon agave nectar
• 1 cup finely chopped kale
• 1 cup finely chopped spinach
• 4 scallions, finely chopped
• 1/3 cup water chesnuts, finely minced
• 1/3 cup red bell pepper, finely minced
• 1/3 cup carrot, finely minced
• 3 cloves garlic, finely minced
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dillweed
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.