Each of the three global ingredients in this easy dip recipe is rich in probiotics. Greek yogurt forms the bulk of the dip, lending creaminess and tang. Kimchi, that classic Korean condiment of spicy fermented cabbage, brings a little heat, some crunch, and a hint of funk. And salty Japanese miso offers savory depth. Serve with your favorite veggies for dipping. We love it with baby carrots, watermelon radish, cucumber, and bell peppers. The dip holds well for up to a week, so it’s a great make-ahead option.
plain fat free Greek yogurt
½ cup(s), chopped
Combine all ingredients in a mini food processor and process until almost smooth.