Spinach and kale Greek yogurt dip is a healthy snack for any occasion. Optional homemade whole-grain crackers are a perfect crunchy pairing for the warm vegetable dip!
Dip baby dip! The words that I hear when I’m at a game day party, or hanging out with the family on Sunday. I have to admit, eating snacks is probably my favorite thing about watching sports. But you know how it goes, 20 cheesy chip dunks later, your left feeling stuffed and uncomfortable. I had to think of a solution quickly!
This healthier, low fat, warm and tasty spinach kale yogurt dip will satisfy your cravings and get your vegetables in for the day! If you want to go the extra mile, you won’t believe how simple and quick it is to make your own whole-grain crackers.
This spinach kale yogurt dip is packed with healthy ingredients, fresh herbs, and aromatics. The nonfat plain Greek yogurt is super creamy, has just the right amount of tang and is loaded with protein.
You can pull everything together in 15 minutes or less, and have a sexy hot-dip ready to go for your guests. No sweat required!
If you love baking, then these whole-grain crackers are especially for you! It’s so easy to pull together. I used whole wheat flour, but you can substitute any kind you prefer; all-purpose, white whole wheat or gluten-free.
You can literally mix, roll and bake in under an hour, probably even faster! The sesame, poppy and whole flaxseeds add extra texture and flavor. I like to sprinkle kosher salt on top for a hint of savory. I found that the thinner you roll the dough, the better! It makes a more crunchy, tastier cracker, go thinner than you think you should.
I’m so ready to take a big scoopful of this savory, cheesy dip without the guilt! I like to serve this dip with a big bowl of pork chili and whole grain jalapeno cheddar cornbread for a complete meal.
These crackers are too gorgeous! The first time I made them, I actually could not believe that they were baked from scratch. I did this? Alright, high five mom! The texture reminds of thicker pita chips, just right for the hearty spinach kale dip.
Looking for more ways to dip? You can slice fresh cucumbers, carrots or bell peppers. Whole grain rustic bread or crostini are also a lovely edible spoon. Enjoy those kicked back, relaxing, well deserved weekends friend!
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What are whole grains?
You know that they are healthier for you, but what are they? The definition from the Whole Grains Council is as follows; Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed. Some typical examples include amaranth, barley, buckwheat, corn, millet, oats, quinoa, brown rice, rye, sorghum, teff, triticale, wheat, spelt, farro and wild rice. This recipe contains whole wheat flour, which is a whole grain because 100% of the bran, germ, and endosperm are still in the flour.
Spinach and Kale Yogurt Dip
Spinach Kale Dip
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons shallots, roughly chopped
- 1 tablespoon garlic, minced
- 5 ounces spinach leaves
- 5 ounces kale leaves
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest, fresh
- 2 teaspoons lemon juice, fresh
- 1 cup plain greek yogurt, non-fat
- ½ cup parmesan cheese, shredded
- 2 tablespoons chives, chopped
- black pepper
- crackers, store bought or homemade
Homemade Crackers (60 pieces)
- 3 cups whole wheat flour
- 2 teaspoons sugar
- 2 teaspoons kosher salt, plus more for sprinkling
- 1 teaspoon onion powder
- 4 tablespoons extra-virgin olive oil
- 1 cup water, plus more as needed
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon whole flaxseeds
Spinach Kale Dip
- Heat oil in a large frying pan over medium-high heat. Add shallots and garlic and cook, stirring often, until fragrant, about 1 minute.
- Add spinach and kale, cook, stirring often, until wilted, about 2 to 5 minutes.
- Scoop spinach mixture into a blender or food processor and mix until roughly puréed.
- In a medium-sized bowl, stir together spinach and kale mixture, salt, lemon zest and juice, yogurt, parmesan cheese, and chives. Season to taste with pepper and more salt.
- Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
- In a medium bowl, whisk together the flour, sugar, onion powder, and salt.
- Add the oil and water to the flour mixture. Stir until a soft, sticky dough forms. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water, a tablespoon at a time until all the flour is incorporated.
- Divide the dough into two halves and set one half aside. Sprinkle a large piece of parchment paper with flour and set one half on top. Pat it into a thick square with your hands.
- Working from the center of the dough out, roll the dough into a rectangle roughly ⅛-inch thick or thinner. Flour the rolling pin as needed if the dough is sticky. If the dough starts to shrink back as you roll it, let it rest uncovered for 5 minutes and then continue rolling. Use the parchment paper to transfer the dough to the floured sheet pan. Carefully peel away the parchment paper and discard it.
- Brush the surface lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 ½ tablespoons) evenly over the dough. Gently press the seeds to help them stick.
- Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 2-inch by 3-inches, or desired shapes. It's fine to keep them close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking about 3 to 5 times.
- Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch is baking, roll out and cut the remaining dough.
- Transfer the baked crackers to a wire rack to cool completely. The crackers will slightly crisp further as they cool, however, try to get as crisp as possible straight from the oven.
- If you do not have a blender or food processor, you can chop the cooked spinach and kale mixture with a chef's knife until you have a rough pureed texture.
- You can add any toppings you like to the crackers; sesame, poppy, flax, fennel, dried herbs, chili spices.
- Whole wheat flour can be substituted for all-purpose, white whole wheat or gluten free flour blends. Baking times may vary, check more frequently for doneness.
- Store the crackers in an airtight container on the counter for 2 to 3 days. To re-crisp the crackers, lay them on a baking sheet and put them in a 350°F oven for a few minutes.