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Spinach, Kale, & Greek Yogurt Dip with Baked Sweet Potato Chips

Over the years I’ve learned that there are very few places in one’s daily life that provide so much satisfaction and angst all at the same time. To name a few off the top of my head I’d say Target, Ikea, Disneyland, and TRADER JOE’S. When it come’s to grocery stores in my area I believe that Trader Joe’s has the most to offer, yet I constantly find myself less motivated to go than my last visit. Parking is a nightmare at every location I’ve ever been to, their shopping carts have bogus wheels and give me a mild heart attack every time I have to use one, and I can never remember my reusable shopping bags(I own at least 20). So skip the trip all together, and go to another grocery store- that’s the only logical answer for my anxiety, right? But where do I get my Organic Crunchy Salted Peanut Butter, or the Coconut Oil Spray that I can’t find anywhere else… or the delectable variety of Joe Joe’s that we all love so much, and the teeny tiny cups of coffee you get to shop with? What about their delicious unique dips, and impeccable wine selection for those who appreciate good wine but don’t want to pay a fortune? What about all of the things at Trader Joe’s that keep everyone going back?

Today, instead of braving the storm of shoppers, I decided to take a stab at one my favorite Trader Joe’s treats myself. Much to my surprise it was delightful on just my first try. Trader Joes’ Kale Spinach Yogurt Dip is such a delicious snack. Unlike other dips of it’s nature, it has less than half the amount of calories, and I’d go as far as to say that its actually quite nutritious for you. Let me know how you think it compares.

 

…For the record- my love affair with Trader Joe’s will never end.

 

Servings: 6-8

Prep Time: 25 minutes

Cook Time: 1 minute

Ingredients:

For the Dip:

  • 16 oz. Greek Unflavored Yogurt (I really prefer Fage Yogurt)
  • 2 Tbsp. Mayonnaise
  • 1 Cup Kale, chopped
  • 1 Cup Spinach, chopped
  • 1 Carrot, thinly sliced and finely chopped
  • 1/4 Shallot, finely chopped
  • 2 Cloves of Garlic, minced
  • 3 Green Onions, thinly sliced
  • 1/4 Cup Red Bell Pepper, finely diced
  • 1/4 Cup Jicima, finely chopped
  • 1/4 Tsp. Paprika
  • Salt & Pepper to taste

For the Chips:

  • 1 Large Sweet Potato, evenly sliced as thin as possible. 
  • Salt & Pepper to taste
  • 5 Tbsp. Grapeseed Oil

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Instructions:

For the Dip:

  1. After all ingredients are chopped to their appropriate size, add to a large mixing bowl. Remember- it’s important to keep the cuts on these veggies exactly as explained above so that it’s easier for them to soften in the dip before serving.
  2. Add the Greek Yogurt, Mayonnaise, and seasoning.
  3. Stir well to combine and pour out into whatever you will be serving it in.
  4. Allow to chill, covered, for 2-3 hours before serving.
  5. If you have left overs (which I’m sure you will) store them in an air tight container, and enjoy for 3-4 days.

For the Chips:

  1. Preheat oven to 425°F
  2. Lay sweet potatoes out on baking sheet being careful not to have them overlap too much. The more they overlap the more difficult it will be to get your chips nice and crispy.
  3. Evenly drizzle sweet potatoes with the grapeseed oil. If necessary, use the back of a spoon to better coat each individual sweet potato disc.
  4. Generously season. I much prefer to use more salt than pepper on my baked chips seeing as the dip is so flavorful on it’s own.
  5. Bake for 15-20 minutes, rotating the pan every 5-7 minutes to be sure they don’t burn. If they look ready before that amount of time- use your best judgement and just take them out of the oven.
  6. Allow to cool and become a bit crispy from the air.
  7. Set aside 5-6 chips so that you can chop them up and feed them to your lovable, four legged children. Sweet Potato contains many antioxidants that are essential for ridding your pup’s body of toxins that can cause cancer and other harmful diseases.
  8. Dip your heart out.

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