Spinach, Kale & Quinoa Dip

This delicious vegetarian appetizer dip is perfect to share with friends with a combination of chopped leafy greens, quinoa and Greek yogurt.

Prep time15 min

Total time1hr 15min

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

Ingredients

1 cup cooled cooked quinoa
1 cup tightly packed baby spinach leaves, finely chopped
1 cup tightly packed baby kale leaves, finely chopped
⅓ cup plain nonfat Greek-style yogurt
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 large clove garlic, minced
⅛ tsp. cracked black pepper
2 Tbsp. finely chopped red peppers
WHEAT THINS Original Snacks

Preparation

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.

Nutrition Notes

Nonfat yogurt makes a creamy base for this flavorful dip that includes dark leafy greens. With 29g of whole grains per serving, WHEAT THINS Original Snacks provide the perfect pairing.

Recipe Tips

Special Extra
For a touch of heat, stir a dash of ground red pepper (cayenne) or hot pepper sauce into the dip before refrigerating as directed.
Variation
Serve with WHEAT THINS Toasted Chips instead of the WHEAT THINS Original Snacks.
Note
You 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 Nutrition Per Serving
Calories	190
	% Daily Value*
Total fat 8g
Saturated fat 1g
Trans fat 0g
Cholesterol 0mg
Sodium 220mg
Carbohydrate 27g
Dietary fiber 4g
Total sugars 5g
Added sugars 4g
Protein 4g
Vitamin A	4 %DV
Vitamin C	8 %DV
Calcium	4 %DV
Iron	8 %DV
Potassium	4 %DV
Vitamin D	0 %DV