Spinach and Kale Whipped Feta Yogurt Dip

By Jamie Vespa

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!

Ingredients

• 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)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Transfer to a serving bowl and top with extra fresh red pepper, feta and a drizzle of olive oil. Serve!