Classic spinach dip blends sour cream, mayo, and a spice mix full of C.R.A.P. such as corn syrup, partially hydrogenated oil, MSG, and artificial caramel color. Instead, try a version that’s simple and natural.
25 minutes • Servings: 4 Print Recipe
- 1 tablespoon extra-virgin olive oil
- 6 cups (6 ounces) baby spinach leaves, finely chopped
- 1 garlic clove, minced (about 1/2 teaspoon)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup plain 2% Greek yogurt
- 1/4 cup grated Parmesan cheese
- Cut-up veggies and/or Superseed Crackers for serving
1. In a 10-inch skillet, heat the oil over medium heat. 2. Add the spinach, garlic, crushed red pepper, salt, and black pepper and cook for 3 minutes. 3. Put the yogurt in a medium bowl and stir in the spinach mixture and the cheese. 4. Chill in the fridge for at least 15 minutes before serving. 5. Serve with veggies or a few crackers, or both. 6. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
OH YEAH, ONE MORE THING...
Add-ons: Add a few chopped canned artichokes or water chestnuts, or both, to the mix.
Sandwich: This dip also makes a great veggie sandwich spread to use in place of hummus.
Kale lovers: Swap out the spinach for the same amount of kale.
Nutritional Facts for SuperSwap Spinach Dip
1 serving, dip only
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
Love spinach dip….looking forward to trying this one. Wishing you all the best in 2017! 🙂
Just tested this out for Superbowl party and I think it will be a hit. I feel confident no one will know it’s made with Greek yogurt. The heat makes it more exciting then traditional spinach dip
Pumped you made it! It’s one of my favorite dips…and it’s also great spread on lunch wraps! xoxo