I like being able to make my own recipes, though. like having control over what ingredients I use (preferably organic) and I like being able to reduce the sodium content. Enter this recipe for Kale-Spinach dip. It's a copycat recipe that I found online. I decided to give it a try and it's unbelievably good. Of note is that I say this before I even put it in the refrigerator for a few hours to allow it to mellow and for flavors to blend. It's good now, and it will only be better in a few hours.
I made the recipe as written except that I cut the salt in half. Water chestnuts and chopped marinated artichoke hearts are listed as optional. I did not use them because I didn't have any in the pantry. Next time I will add the water chestnuts, as I like the little crunch they add to the dip. As always, I use as much organic ingredients as is available.
Give this a try! It uses very healthy Greek yogurt and just a bit of mayonnaise.