Tuesday, May 7, 2013

Trader Joe's Spinach & Kale Greek Yogurt Dip recipe, Jamulet Version

Hello everyone,
The dip I made for Amulet's birthday (here) is now all gone,
and here is the promised recipe!

Trader Joe’s Spinach & Kale Greek Yogurt Dip Recipe, Jamulet Version

2 Cups Non-Fat Greek Yogurt
3 Tbs Mayo
2 Tbs Agave or Honey

1 Tbs Corn Starch
1 tsp Garlic
1 tsp Onion Powder
½ tsp Salt
½ tsp Garlic Salt
½ tsp Dill Weed

Everything in the next section finely chopped
1 Cup Spinach
1 Cup Kale (stem removed)
1/3 Cup Red Peppers
1/3 Cup Carrots
1/3 Cup Water Chestnuts
4 Stalks Green Onions

Put everything in a large bowl, and mix mix mix!

Chill in the refrigerator for a couple of hours before serving with some chips or crackers.

This dip is seriously THE BEST, and we think that it actually tastes even better than the original!
probably because it has our love and sweat mixed in it...?  haha
Anyway, we hope you enjoy this yummy dip as much as we do!


Susie said...

Has anyone tried this with silken tofu in place of the yogurt to make it vegan. It sounds so good but I can't do dairy. Do you steam the kale and spinach first or use it raw?

JannyJoo said...

Hi Susie,
I haven't tried with silken tofu... But it would be interesting to try! kale and spinach are used raw and finely chopped =) good luck trying with tofu!