10 min
6 to 8
servings
Ingredients
8
oz
jar Koko Kai non-dairy coconut yogurt
2
cup
loosely packed super greens
(baby chard, spinach and kale)
1
Hass avocado
1
clove
garlic
1
oz
ranch dip mix
4
oz
can diced jalapeño
(well drained)
4
oz
can diced mild green chilies
8
oz
can sliced water chestnuts
(drained & rough chopped)
15
oz
can white Navy beans
(well drained)
Prep Time:
10 min
Cooking Time:
0 minutes
Total Time:
10 min
Instructions
Place yogurt, super greens, avocado, garlic and ranch mix into a blender. Purée until smooth and green. In a mixing bowl, add green yogurt mixture, jalapeños, green chilies, water chestnuts, Navy beans and mix well. Place the green dip into a serving bowl and serve with your favorite vegetables, crackers or chips. Enjoy this non-dairy vegan dip for your St. Patrick’s Day celebrations!
