Basil Kale Garden Dip

2 Cups chopped fresh Basil

2 Cups chopped fresh Kale

6-7 large Cloves of minced Garlic

2 Large Tomatoes Chopped

1 Large Bell Pepper Chopped

Optional 1 Jalapeño Chopped

8 oz. (1 Cup)  Plain Greek Yogurt

1 Teaspoon Salt ( or season to taste)

In food processor pulse the Basil, kale and garlic until only small pieces are left. Then add remaining ingredients. Blend until tomatoes and pepper are also in small pieces. Cover and  refrigerate for about an hour, or over night before serving. The flavors of the vegetables and herbs will blend together better the longer it sets. Serve with chips or use a dip for chicken or meatballs.

Variations: You can also add onions, or 1 Tablespoon of Chili powder. Also pepper flakes.