Kale and Spinach Yogurt Dip
Most spinach dips are basically an excuse to eat mayonnaise and cheese. This one flips the script: a Greek yogurt base does the creamy work with a fraction of the fat, so you get a dip that's tangy and light instead of heavy and rich. Kale and spinach go in cooked and squeezed dry, water chestnuts add crunch, and French Made Easy ties it together with herby depth that keeps it from tasting like a health-food compromise.
It's the dip you can put out at a party and actually feel good about — or keep in the fridge as a snack you'll reach for all week. It comes together in about 20 minutes, most of which is steaming and chopping the greens. Make it a few hours ahead; the chill time only makes it better as the flavors settle in.
Ingredients
- 1½ tsp French Made Easy
- 17 oz plain Greek-style yogurt
- 1½ tbsp Dijon mustard
- 1 tbsp mayonnaise
- 3 green onions, sliced
- 1 celery stalk, diced small
- ¼ cup water chestnuts, diced small
- 1½ cups kale, stems removed and chopped
- 2 small handfuls spinach, chopped
- ½ lemon, juiced
Ingredient notes & swaps
- **Greek yogurt:** Full-fat plain Greek yogurt gives the richest, thickest dip, but 2% works fine. Use plain, not vanilla or flavored. For a dairy-free version, a thick plant-based yogurt substitutes well.
- **Kale and spinach:** Strip the tough center stems from the kale before steaming — they stay fibrous and chewy otherwise. Baby spinach needs less cooking; just wilt it. Frozen chopped spinach works in a pinch; thaw and squeeze it very dry.
- **French Made Easy:** An all-natural, gluten-free French herb blend that seasons the whole dip without a spice rack's worth of jars. A jar of French Made Easy is all you need — 1½ tsp to start, more to taste after it chills.
- **Water chestnuts:** These are the crunch. Dice them small so every scoop gets some. No water chestnuts? Finely diced celery (already in the recipe) or a handful of chopped toasted almonds add texture.
- **Dijon and lemon:** Both bring acidity that keeps the dip bright against the rich yogurt. This dip is vegetarian and gluten-free as written.
Directions
- Remove kale from thick center stems and chop.
- Steam kale and spinach for about 3 minutes until just softened, then drain and squeeze out excess liquid.
- Roughly chop the steamed greens and set aside to cool.
- Dice celery, water chestnuts, and slice green onions.
- Combine all ingredients including French Made Easy in a medium bowl and mix well.
- Chill before serving.
Why this works
The single most important step is squeezing the water out of the cooked greens. Steamed kale and spinach hold a shocking amount of liquid, and if it goes into the bowl, the dip turns watery and bland within an hour. Wring the greens hard in a towel or your hands first. Greek yogurt is the other key — its thickness and tang give you a creamy base that doesn't need much mayo, while the Dijon and lemon sharpen it. Chilling before serving lets the French Made Easy hydrate and spread its flavor through the whole bowl.
What to serve it with
Serve it chilled in a bowl with a spread of dippers — pita chips, crackers, sliced baguette, or raw vegetables like carrots, cucumber, and bell pepper for a lighter table. It's sturdy enough to hollow out a bread bowl for a party centerpiece, and it doubles as a sandwich spread or a dollop on grilled chicken or fish. Because it's yogurt-based, it holds up well on a buffet without getting greasy. Finish with a sprinkle of extra green onion or a pinch of French Made Easy on top.
Tips
- Squeeze the steamed greens as dry as possible — trapped water is what turns this dip runny.
- Make it at least an hour ahead; the flavor deepens and tightens up as it chills.
- Let the greens cool before mixing so they don't thin the yogurt with residual heat.
- Taste after chilling and adjust the French Made Easy and lemon — cold food needs a little more seasoning than warm.
FAQ
Can I make this yogurt dip ahead of time?
Yes, and you should — it's better after a few hours. Make it up to 2 days ahead and keep it covered in the fridge. If it releases any liquid, just stir it back together before serving and taste for seasoning.
Can I use frozen spinach instead of fresh?
Absolutely. Frozen chopped spinach is convenient here. Thaw it fully and squeeze out every bit of water — frozen spinach holds even more liquid than fresh. You can do the same with frozen kale if you find it.
How do I make this dip dairy-free?
Swap the Greek yogurt for a thick unsweetened plant-based yogurt (coconut or almond-based work well) and use a dairy-free mayo. The Dijon, lemon, greens, and French Made Easy are all already dairy-free, so the flavor stays close to the original.
Is this dip gluten-free?
The dip itself is — yogurt, greens, vegetables, Dijon, mayo, and French Made Easy are all gluten-free (check your Dijon and mayo labels). Just serve it with gluten-free crackers or vegetables to keep the whole snack gluten-free.
Nutrition
Estimated per serving · values are approximate.