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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.
Ingredient list
- 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
Nutrition factsNutrition information
Recipe Tips
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.
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