It is truly amazing what one can find in the bottom of their crisper drawer.

Spinach and Kale Greek Yogurt Dip I howsweeteats.com

I’m sure it comes as no surprise here since mine is where most vegetables go to die (I’m looking at you carrots), but honestly you’d think that with the rate I’m going at, I’d find like sixteen dollars as well as four of those little black combs they hand out on school picture day.

It is such a mess. The worst part is that since I rarely (read: never) think about vegetables, especially raw vegetables, especially vegetables that aren’t like, potatoes and onions and maybe mushrooms, especially vegetables that often belong in crisper drawers like celery (UGH), that I really don’t ever consider my crisper drawer. It’s like a big black hole that I only go near when I’m trying to procrastinate on something else that I should be doing. Which is saying a lot, because cleaning out that drawer is nearly last on my list so if I’m using it as a time buffer, whatever comes next has to be horrific. Like emptying out the vacuum bag or cleaning the shower.

Spinach and Kale Greek Yogurt Dip I howsweeteats.com

So when one finds all these things in their crisper drawer, these things that are near death’s door and barely have a prayer, one shall make dip. One of my go-to grabs at Trader Joe’s (sidebar: coming soon is a post about my favorite TJ’s products!) has been the reduced guilt spinach and kale Greek yogurt dip, if only because it contains green things that make me feel better about myself… but also because it’s really good ON things. Like pitas and stuff. We can go through a container quickly – like maybe in a day? oops. – and I thought it would be awesome to attempt to make it at home since the nearest store in about 45 minutes away. A quick peek at the TJ’s website told me most of the ingredients (minus whatever “other seasonings” are), so I got to work. And while I totally love it, I will admit that I am insanely lazy and will also still buy it. #truelife

Oh and for all you mayo haters? I hate to break it to you but the original TJ’s dip does contain mayo, albeit a fairly small amount. I’m not a huge mayo fan myself unless it’s a thin smear on an insanely thick layered BLT on the toastiest of toasts or hidden deep down inside something creamy and delicious just like this. Or if it’s something all chipotle-like. Obviously if you really hate it, you can leave it out… though I promise you can’t taste it for the life of you and if you really love me, you’ll definitely leave it in. And chances are, you’ve been consuming it anyway because you love.this.dip.

DUH. So just do it.

Spinach and Kale Greek Yogurt Dip I howsweeteats.com

Now here’s what I have to say about this dip: when I buy it, I rarely use it for simple chip-dipping purposes and what not. I tend to use it more as a spread – inside of sandwiches and on top of things, and that is exactly what I have been doing with this version. The original TJ’s dip is laced with chopped water chestnuts too, and well, I’m just sort of not a fan. They freak me out. They are all weird and stuff. Feel free to add those in to make it more authentic, and if you want even mooooore flavor try chopping some marinated artichoke hearts and tossing them in as well. SO SO FLAVORFUL. I die.

In my world, this is just the most perfect way to get veggies. Especially those green veggies which, you know are just… so… gross.

Spinach and Kale Greek Yogurt Dip I howsweeteats.com

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Spinach and Kale Greek Yogurt Dip

Yield: serves 4-6 as an appetizer

Total Time: 20 minutes

Ingredients:

1 (17-ounce) container of 2% Greek yogurt (or about 2 cups of your favorite)
3 tablespoons mayonnaise
2 tablespoons honey
1 cup finely chopped kale
1 cup finely chopped spinach
3 thin green onions, finely chopped
1/3 cup finely chopped red pepper
1/4 cup finely chopped carrot
2 garlic cloves, finely minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika

if desired, chopped water chestnuts and chopped marinated artichoke hearts

Directions:

Combine all ingredients in a bowl and mix well to combine. The key is to chop everything as finely as possible! This dip is extra flavorful after it sits for a few hours (refrigerated of course). Taste and season more if desired. Serve with chips, crackers or vegetables.

Spinach and Kale Greek Yogurt Dip I howsweeteats.com

You can totally feel so good about this.

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105 Responses to “Spinach and Kale Greek Yogurt Dip.”

  1. #
    51
    Sharla — November 13, 2012 @ 12:25 pm

    I love veggies and STILL let them all die in the crisper drawer? Maybe it should be up higher like at eye level or something. This dip sounds soooo good – it makes me want to cry because I can’t eat dairy any more :( But I could make it for my friends!! and our nearest TJ’s is 2 HOURS AWAY!!!! No joke!

    Reply

  2. #
    52
    Rachel @ Bakerita — November 13, 2012 @ 1:48 pm

    I’ve never tried the TJ’s version of this dip, but yours looks amazing!! I’ll definitely be trying it…even though my TJ’s is only 10 minutes away!

    Reply

  3. #
    53
    wendy — November 13, 2012 @ 8:42 pm

    this dip from tj’s is the BEST. cant wait to make it on my own. thank you!!

    Reply

  4. #
    54
    Ross @ TheFaceBaby — November 14, 2012 @ 2:39 am

    I knew I liked you for some reason! Okay fine, more than one reason. But this is definitely one of them.

    PS raw veggies rule, especially carrots. I eat them every day. Cold and naked.
    …the carrots, not me. Creep.

    Reply

  5. #
    55
    Sarah — November 14, 2012 @ 3:21 pm

    I was literally digging into a tub of this when I saw your post (but forgot to comment until now). I looooove it. It’s really good with TJ’s fallafal chips.

    Have you tried the TJ’s argentenian red shrimp? They taste like a shrimp-lobster delicious hybrid. If you are lucky enough to find them buy all the bags….seriously.

    Reply

  6. #
    56
    Christinabina — November 14, 2012 @ 6:06 pm

    Just had to say….
    “I’d find four of those little black combs they hand out on school picture day” was so unexpected and hilarious that I snorted. At work. Had to turn it into a cough.

    Reply

  7. #
    57
    Loretta E — November 15, 2012 @ 12:09 am

    I have an old donkey fridge and you can’t see through the crisper drawers, which makes the situation even worse! I just had to toss some sad beets…

    A TJ’s just opened near us, lucky me! This dip looks incredible and I love the idea of using it as a spread! I bet it would be great on a burger.

    Reply

  8. #
    58
    Katie @ Blonde Ambition — November 16, 2012 @ 4:46 pm

    This looks like it would be sooo good on some kind of bread/bruschetta situation. Veggie haters beware!

    Reply

  9. #
    59
    Eric — November 24, 2012 @ 6:11 pm

    Absolutely delish!!!

    Reply

  10. #
    60
    Alycia Reid — November 25, 2012 @ 10:35 pm

    I made this today for Grey Cup (Canada’s Superbowl) and it was sooooo good! A total hit. We ate it with veggies and pita chips, delish! Thanks :)

    Reply

  11. #
    61
    Rudy — January 29, 2013 @ 4:56 pm

    This dip from TJ’s is the best. Try it on an Ahi Tuna burger…you will thank me later! My friends and family eat them up soooooo fast that they are done before I can even sit down to eat mine:)

    -Ahi Tuna from Tj’s grilled medium
    -Dip used as spread
    -Pickles
    -Rye bread

    Enjoy!!!!

    Reply

  12. #
    62
    Lynn — January 30, 2013 @ 1:02 pm

    Just bought the TJ dip and went on line to search for a similar recipe. Was thrilled
    to find your recipe and lol’d a lot – one of my first readings of an official blog!
    I recently turned 61 – and my brain has a doubly hard time wrapping around this # as yours! I love cooking and writing too, but only now have enough spare time
    to start indulging. BTW I am in a wonderful marriage of 37 years – it can be done!
    We have a king bed with ample covers and my husband got skinny so he no longer snores!

    Reply

  13. #
    63
    Lorie — February 8, 2013 @ 2:25 pm

    Okay, first of all, if God wanted us to eat veggies he wouldn’t have made them green. EW. Second, I love a woman who posts REAL recipes for REAL women. Let’s face it, not all of us have the freshest (read: expensive) ingredients on hand at all times. Love ya Babe!

    Reply

  14. #
    64
    BetteJo — April 30, 2013 @ 8:27 pm

    Okay, so you posted this a long time ago. But I love TJs dip – my daughter just had an intervention and forced me to start THINKING about eating in a more healthful way. Hence the TJs dip. I just love that you talk about vegetables the way I do! These days I’m surrounded by tofu eating, sugar haters and I feel like I’m in the minority! Thanks for the recipe – I am SO making it. Sent it to my vegetarian daughter – I swear I didn’t raise her to eat that way. :)

    Reply

  15. #
    65
    Kelly — December 3, 2013 @ 11:29 pm

    This look amazing. Dumb question: Do you cook the spinach and kale? Or do the go in raw?

    Reply

    • cheryl ann — June 19th, 2014 @ 9:08 pm

      do it raw first time. then you can experiment with it. try roasting the kale with a light toss of olive oil, just till crisp. it will give it a deeper flavor and interesting texture.

      Reply

  16. #
    66
    Jenn — April 6, 2014 @ 5:37 pm

    Just found this recipe and your blog, looking for a dip that uses kale. I also added some arugula to the kale and spinach in your recipe. Took it to a party with my garden club and it was a hit served with whole grain pita chips. Everyone wanted the recipe! Thanks for a great healthy and easy to make crowd-pleaser!

    Reply

  17. #
    67
    Irene — April 14, 2014 @ 11:51 pm

    Good dip, but it doesn’t taste like the TJ’s version. It’s too sweet with the honey. I tried adding an extra cup of yogurt and some mayo, but it was still too sweet.

    Reply

  18. #
    68
    cheryl ann — June 19, 2014 @ 9:04 pm

    use whole milk yogurt. the low fat ones use gelatin and chemicals to thicken or the texture is funky. and the fat actually helps you absorb the calcium and vitamins.

    Reply

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