Spinach and Feta Greek Yogurt Vegetable Dip - New England Dairy

Ingredients

• 10-oz. cooked, squeezed dry, and chopped koji spinach and Swiss chard leaves
• 3/4 cup full-fat plain Greek yogurt
• 1/2 cup reduced-fat mayonnaise
• 4 oz. cow’s milk feta
• 1/4 cup finely-chopped red onion
• 1/3 cup chopped fresh parsley
• 1-1/2 teaspoon chopped fresh dill
• 2 teaspoons of cider vinegar
• Sliced spinach and Swiss chard stalks and vegetables for dipping