Veggie Yogurt Dip
Author: Emily Vallozzi
Serves: 8 servings
- Separate the leaves of the kale from the stems. Discard the stems and finely chop the leaves.
- Dice the green onions.
- Finely chop the dill and basil.
- Combine all ingredients in a bowl, and stir to thoroughly combine.
- Cover and chill in the refrigerator for at least one hour to allow the flavors to meld.
- Serve with crackers, chips, or veggie sticks.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/herb-veggie-dip
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