This Kale, Spinach and Artichoke Dip is made with Delta® Greek Yogurt, and I’m proud that this is a sponsored post on behalf of them. This dip recipe is healthy, satisfying, and a crowd pleaser.
I am a dip person, through and through. I used to be less picky about it, but then one day I went to a football party at a chef friend’s house, and she had made homemade ranch dip. The difference was so extreme that I started making my own dips that very night. I mean it – I probably went home and made a dip to be a sequel of the amazing one I had at her party. And the best part of all was that I didn’t have to share that one with 20+ people. When I was pregnant, I couldn’t eat homemade mayo because of the raw egg ingredient so we used plain Greek yogurt as a recipe swap. It’s an amazing ingredient for dips and other party recipes. Since then I’ve created this Kale, Spinach and Artichoke Dip with Delta® Greek Yogurt.
Kale, Spinach and Artichoke Dip with Greek Yogurt:
Delta® Greek Yogurt:
I love coming up with new ways to use Greek yogurt, because it’s an amazing substitute for mayo and sour cream in traditional recipes. You can also add it to soup for extra creaminess and protein, as well as to marinades for meat. I like to use plain Greek yogurt for savory recipes. And that’s where the Delta Difference comes in – it’s because Delta® Greek Yogurt uses cultures from the island of Crete that have been used in artisanal yogurt made by Greek families for hundreds of years. This gives yogurt a rich taste, and less sour taste as well. And, this is real Greek yogurt made by a Greek company that has 70 years of experience making yogurt in Greece. YUM. The patented method yields a thick and creamy yogurt without adding in thickening agents, which is how it’s made in Greece. It’s non-GMO, and naturally gluten-free.
What You Need:
2 cups Delta® Greek Yogurt, Plain, 0% Fat
1 carrot, peeled
2 cups kale
2 cups spinach
1/2 cup artichoke hearts
2 tbsp garlic, minced
Salt and pepper
1/2 tsp paprika
1-2 tbsp honey
What You Do:
1 – First, process all vegetables in a food processor until they are VERY finely chopped.
2 – Then mix them into your Greek yogurt using a giant bowl and stir.
3 – Add salt and pepper to taste, as well as paprika and honey.
4 – Stir until it’s very well mixed.
5 – Serve with chips or pita bread, which we cut into triangles.