Spinach and Kale Yogurt Dip

This healthy, low fat & tasty Spinach and Kale Yogurt Dip is packed with fresh nourishing ingredients; which we can over indulge at any time. You can pull this incredibly healthy  dip together in just 15 minutes or less. Another women’s week special healthy recipe for all those lovely ladies!

The nonfat hung yogurt gets super creamy and is loaded with proteins (++ for vegetarians). There was a strong urge to add a tiny bit of mayo in the recipe, and I was actually standing there with the fridge door open questioning myself in regards to adding mayo. I am so so so glad I did not take mayo out of the fridge. And yet the dip was super creamy. The trick was – I added fresh paneer. Together the flavours – hung yogurt and pureed paneer with fresh greens – were complex and very interesting. The dip did not require any extra mayo type creaminess.

In regards to the kale – It’s an awesome ingredient. If you have not used it yet; please try this very versatile super power food. The dark, leafy green vegetable hails from the cabbage family.

Types of Kale  – Kale can be curly, flat, or even have a purplish tint mixed in with the green. Many farmers’ markets sell several types of kale, and most major grocery stores have them in open fridge sections. When buying – look for dark, crisp leaves. When you get ready to cook or eat it, remove the leaves from the tougher stalks.

How to Cook Kale –

1. You can add kale to pasta sauce, smoothies, or soup.
2. Saute it: A splash of olive oil and a little onion or garlic are all this veggie needs, and it cooks up in minutes.
3. Make a kale Caesar salad: You can eat kale raw in a salad. The leaves can stand up to heavy dressings.
4. Bake kale chips: Bake kale in the oven with just a little olive oil drizzled over lightly salted leaves.

Spinach needs no introduction; we all know how healthy and versatile this green leafy vegetable is. In addition to kale and spinach; I have also added some finely chopped red onion , chopped capsicum and garlic. Together it works wonderful. I will be making ragi crackers tomorrow with this dip again. Super delicious wholesome foods.

Another point I would like to share here is how I pureed the paneer. I made fresh paneer with 2 glasses of milk, squeezed out the water and used a regular electric mixer to puree it. Don’t add your hung yogurt to the same blender to incorporate both the ingredients. Transfer the paneer puree to a bowl and use a hand whisk to beat in hung yogurt. Mixer mostly makes yogurt very runny. So avoid that.

All the fresh ingredients have to be chopped very finely – feel free to experiment with many more ingredients available in your fridge. Many people add water chestnuts to this dip too. I suggest just go ahead with the availability of the ingredients and remember to check on the seasoning.

Ingredients

2 cups hung yogurt

1/2 cup of pureed paneer

1 cup finely chopped kale

1 cup finely chopped spinach

1/4th cup of finely chopped onions

1/4th cup of finely chopped capsicum

3-4 cloves garlic, finely minced

1 teaspoon sea salt + more to taste, as needed

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon dried thyme

¼ teaspoon smoked paprika

¼ teaspoon black pepper

Little sprinkle of chilly flakes

Method

Combine all ingredients in a bowl and mix well to combine. Refrigerate for a few hours before serving to allow flavours to meld. Serve with raw veggies, crackers or chips. Enjoy healthy and delicious indulgence

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