Veggie Dip
Author: Melissa Halas-Liang
Recipe type: Dips
Cuisine: American
- 1 large kale leaf cut off the stem
- 1 medium zucchini cut into chunks
- 1 large handful of fresh parsley leaves
- 1 bunch of fresh chives
- 1 garlic clove
- 8 oz 2% Greek yogurt
- ΒΌ tsp onion salt
- Fit the blank screen (or use homogenizing body) onto the juicer body.
- Alternate kale, zucchini, fresh parsley, fresh chives, and garlic.
- Mix in yogurt and onion salt. Perfect as a dip for vegetables or tortilla chips.
- Also delicious as a sandwich spread or baked potato topping.
Recipe by Sarah Koszyk at https://sarahkoszyk.com/making-good-nutrition-fun/
3.2.2925