Start by washing your kale thoroughly to remove any dirt or grit. Remove the tough stems and chop the leaves finely.
In a mixing bowl, combine the plain Greek yogurt and mayonnaise. Whisk them together until smooth.
Add the nutritional yeast, chopped chives, dried dill, garlic powder, smoked paprika, onion powder, smoked sea salt, and black pepper to the yogurt and mayo mixture. Stir until well incorporated.
Gently fold the chopped kale into the mixture, ensuring every piece is coated with the creamy dip.
Give your dip a taste and adjust seasoning as necessary.
Transfer the dip to a serving bowl and top with fresh dill. Let it chill in the refrigerator for at least 30 minutes before serving.
