Spinach and Kale Whipped Feta Yogurt Dip
Spinach and kale whipped with tangy feta cheese, creamy Greek yogurt, garlic, lemon and a hint of spice. This dip is a delicious twist on a classic and is sure to be a crowd pleaser!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, dip
Cuisine: American
Servings: 12 servings
- 1 1/2 cups plain 0% fat Greek yogurt
- 1 cup fat free feta cheese
- 2 generous handfuls of fresh kale stems removed
- 1/2 cup frozen spinach excess water removed
- 1/2 red pepper diced
- 2 cloves of garlic
- Juice of 1/2 lemon
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt
- Fresh ground pepper to taste
- 1/4 tsp crushed red pepper optional
De-stem kale leaves, tear them into small pieces and place them in a large bowl with 1 tsp of olive oil. Take bunches of kale in both hands and rub olive oil into leaves repetitively for a few minutes. You’ll notice a visible change; the leaves will darken, shrink in size and become softer in texture. Set aside.
Add Greek yogurt, feta cheese, garlic and lemon juice to a food processor or blender. Blend for ~8-10 seconds, until creamy. Add kale and pulse a few times until the kale leaves break into small pieces. Transfer to a large bowl. Add diced red pepper, spinach, salt, pepper and crushed red pepper. Mix to evenly combine.
Transfer to a serving bowl and top with extra fresh red pepper, feta and a drizzle of olive oil. Serve!
Serving: 1g | Calories: 35kcal | Carbohydrates: 2.5g | Protein: 5.5g | Fat: 0.5g | Sodium: 257mg | Fiber: 0.5g | Sugar: 1.5g