Spinach & Kale Yogurt Dip

All Recipes

Dips & Spreads

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

16 servings

Ingredients

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

Directions

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.

Notes

**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

Instructions

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.

Notes

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.

Credit

Jessica Gavin--Culinary Scientist

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