At parties, I’ll often hold off from eating the spinach dip – you know, the ubiquitous mayo-based dip served in a sourdough bread bowl – so that I can swoop in at the end of the night and rip off entire chunks of the bread bowl that have been fully saturated with creamy goodness.
While there is always a place in my life and my heart for good old soup-mix, calorie-bomb spinach dip, today I’m sharing a lightened-up recipe that I argue is equally tasty and satisfying. It uses thick, creamy Greek yogurt as its base, with just a bit of mayonnaise to add some richness.
We’ve been getting beautiful kale from our CSA and I’ve been trying to come up with creative uses for it. Of course, kale salad features prominently in our diet at the moment, and kale chips are always a welcome snack, but I had a craving for chips & dip and decided to do a little bit of experimenting with the contents of my refrigerator.
In the recipe I’ve called for using raw kale, spinach, carrots and peppers. Lots of spinach dip recipes tell you to cook the greens first, but I actually prefer the flavour and texture of the finished product when they are raw. Just remember to massage your kale: once you’ve chopped it, rub it vigorously between your fingers until it turns dark green (and your fingers start to get a little bit green!). This helps to tenderize the kale and mellow out its flavour, and it’s a crucial step in most cases if you’re using raw kale.
I recommend serving this the same day that you make it; just leave it to sit for at least an hour or two to allow the flavours to come together. Since the veggies are all raw, if the dip sits in the refrigerator for a day or more the water will start to seep from the veggies and result in a more thin, watery consistency. It still tastes fine and is good to eat, but it won’t have the same creamy texture as when it’s fresh.
You can serve this with crudités, crackers, tortilla chips or even in a sourdough bread bowl. The flavours of garlic, lemon and dill come together in every bite, and it tastes every bit as rich and delicious as its higher-calorie cousin.
- 1 cup (loosely packed) kale leaves, tough ribs removed and sliced thinly
- 1 and ½ cups plain Greek yogurt
- ¼ cup light mayonnaise
- 1 clove garlic, finely chopped
- ⅓ cup (loosely packed) baby spinach leaves, sliced thinly
- ½ cup bell pepper, chopped
- 1 carrot, peeled and grated
- ¼ cup green onions or chives, chopped
- 2 tablespoons fresh dill, chopped (note: if using dried dill, use 1 teaspoon)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt & pepper to taste
- Massage chopped kale with your fingertips until it turns darker green and becomes fragrant. Transfer to a large bowl. Add remaining ingredients and stir to combine. Let sit for an hour or two to let the flavours come together (optional). Serve with chips, crackers, bread or crudités.