This dip will work with chips, but even better with vegetables.

Kale, like most greens, is pretty healthy. You can do a lot with it. Use it in salads, steam it, saute it, add it into soups and casseroles, or add to a smoothie. It really is quite versatile.

It is also very easy to grow. I had never tried before this year, but my daughter requested it.

I grew it from seed. A ton of seeds come in a packet so I still have plenty left for next season. The leaves will keep coming back as long as you leave the middle part alone. It will keep going through a frost and even a light freeze.

So, if you want to try growing kale, make sure you have plenty of recipes to use it up.

I came across this while looking for ways to use my kale. The original recipe was for using both spinach and kale. But, I put my own spin on it.


2 cups plain Greek yogurt

3 Tablespoons mayonaise

2 Tablespoons honey

2 cups finely chopped kale

2 cloves minced garlic OR 2 teaspoons garlic powder

3 – 4 Tablespoons finely chopped red onion

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped carrot

1-1/2 teaspoons kosher or sea salt (I use pink Himalayan)

1/2 teaspoon black pepper

1/2 teaspoon paprika


Combine all the ingredients in a bowl and stir. Cover and refrigerate for at least a few hours before serving. I think it tastes best if made a day ahead.

After 3 days, it will get watery. It will still taste good, just thinner.

Makes about 4 cups of dip.

Serve with your favorite raw veggies or chips.

Tip~ If using table salt, use about half the amount.