10-oz. cooked, squeezed dry, and chopped koji spinach and Swiss chard leaves
3/4 cup full-fat plain Greek yogurt
1/2 cup reduced-fat mayonnaise
4 oz. cheese
1/4 cup finely-chopped red onion
1/3 cup chopped fresh parsley
1-1/2 teaspoon chopped fresh dill
2 teaspoons of cider vinegar
Sliced spinach and Swiss chard stalks and vegetables for dipping
- In a large bowl, whisk together the first eight ingredients.
- Serve the dip with fresh vegetables and stalks.
Adapted from www.eHow.com