Spinach, Kale & Quinoa Dip

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  • 15 min prep
  • 1 hr 15 min total
  • Makes 1-1/2 cups dip, or 12 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


Spinach, Kale & Quinoa Dip Recipe

Ingredients

  • 1 cup cooled cooked quinoa
  • 1 cup tightly packed baby spinach leaves, finely chopped
  • 1 cup tightly packed baby kale leaves, finely chopped
  • 1/3 cup plain nonfat Greek-style yogurt
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 large clove garlic, minced
  • 1/8 tsp. cracked black pepper
  • 2 Tbsp. finely chopped red peppers
  •  WHEAT THINS Original Snacks

Instructions

  • Combine  quinoa, spinach and kale in medium bowl.
  • Mix  yogurt, oil, vinegar, garlic and black pepper until blended. Add to quinoa mixture; mix well.
  • Refrigerate  1 hour.
  • Top  with red peppers before serving with the WHEAT THINS.

Recipe Tips

Special ExtraFor a touch of heat, stir a dash of ground red pepper (cayenne) or hot pepper sauce into the dip before refrigerating as directed.

VariationServe with WHEAT THINS Toasted Chips instead of the WHEAT THINS Original Snacks.

NoteYou will need to cook 1/2 cup quinoa to get the 1 cup cooked quinoa needed to prepare this delicious dip. Cook quinoa as directed on package; cool completely. To save time, you can prepare this dip using a quick-cooking quinoa or a pre-cooked quinoa cup - just choose one without a lot of other flavors in it.

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Nutrition Information

Makes 1-1/2 cups dip, or 12 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Nutrition per serving:

    • Calories 190 
    • Total fat 8 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
    • Sodium 220 mg
    • Carbohydrate 27 g
    • Dietary fiber 4 g
    • Total sugars 5 g
    •     Includes added sugars 4 g
    • Protein 4 g
    • Vitamin A 4 %DV
    • Vitamin C 8 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 8 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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