It is truly amazing what one can find in the bottom of their crisper drawer.
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.
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.
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.
Yield: serves 4-6 as an appetizer
Total Time: 20 minutes
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
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.
You can totally feel so good about this.