- 1 cup homemade garlic mayonnaise/aioli {See below for my recipe and notes on mayonnaise making} OR use your favorite mayonnaise plus 1/2 clove minced garlic
- 1 17-ounce container Greek yogurt {I used Fage 2 %}
- 2 cups kale, finely chopped
- 1/2 each red, orange, and yellow bell pepper, finely chopped
- 1 can water chestnuts, drained and finely chopped
- 3 scallions, finely chopped
- 1/2 teaspoon salt, or to taste
Combine all ingredients in a bowl. Serve with bread and veggies of choice.
– See more at: http://www.eastewart.com/recipes-and-nutrition/recipe-redux-creamy-triple-pepper-and-kale-dip/#sthash.ic0bBpHo.dpuf
– Official credits go to http://www.eastewart.com/recipes-and-nutrition/recipe-redux-creamy-triple-pepper-and-kale-dip/