PERFECT for a festive holiday buffet…without the guilt!
As I have blogged about before countless times, any excuse to eat lots of veggies and a great variety of them is so good for our health, so this is a great way to do it! This yummy rich-tasting dip is filled with fresh baby spinach and blends perfectly with the greek yogurt. I love to have it ready to go in my fridge to snack on with lots of different fresh cut veggies, or wholegrain crackers. It is so simple to make and it keeps well for days!
It also goes beautifully with my Walnut-Crusted Wild Salmon, or with poached or simply grilled salmon—OH WOW DELICIOUS–and such an elegant touch!
You can watch me make it in my own kitchen here! Ridiculously easy and quick!!
Spinach Dip
Author: Catherine Katz
Ingredients
- 1 cup fat free organic plain Greek yogurt
- 3 cups organic loose leaf raw baby spinach (pre-washed)
- ½ tsp dried minced onion
- ¼ tsp garlic powder
- ¼ tsp coarse salt
Instructions
- Place the raw spinach in a food processor and grind very briefly (you do NOT want it to get like a paste or pesto, it should still be "dry")
- Mix ground-up spinach with the remaining ingredients and chill for at least 30 minutes before serving.
Do you think it would work to chop the spinach by hand for someone who doesn’t have a good processor?
Hi Lorraine, YES as long as you chop it as finally as you can! 🙂
What a great recipe!! I make it during the day and put it on the table with vegetables while I am cooking dinner. My husband and two sons come in and start munching on the vegetables with the spinach dip and I don’t see them leave the table until I am finish with dinner. What a great idea to keep them occupied and away from the sweets. Thanks Catherine for another great recipe.
YAY Iris!!! Thank you so much for telling me!! I absolutely LOVE this wonderful story!!!! 🙂
I made this for Super Bowl and used it to stuff the Simply Oven-Dried Tomatoes. What a fantastic light and healthy appetizer it made. Not only is it good on its own (I need to keep this in the fridge with raw veggies for afternoon snacking), but it’s a great canvas to build on and substitute in other dishes. Add some fresh dill and chives, a little mustard and mayo or vinegar for zing, and you essentially have Ranch flavor. Fresh tarragon would be nice for celery root remoulade. And lots more possibilities. Thank you for a Simply Wonderful recipe 🙂
YAY Deb, that makes me so happy!!! Thank you! I do love this recipe and I love the way you used it with my simply oven dried tomatoes–what a great idea!! Yum! I also love it with my walnut-crusted salmon–OH MY GOODNESS SOOOOO DELICIOUS too!!
Walnut-crusted salmon does sound delicious. Will add that to the lineup 🙂
WOW – this recipe is so delicious! I thought it might not taste all that great being that it is so simple – boy, was I totally wrong. Thanks!
HAHAHA Greg! Toldja’!!!
This recipe looks delicious! And maybe you think it is so easy to “hull” out a cabbage, that no instruction is needed.
What tips can you give to a first-timer to safely and effectively hull out cabbage so it looks as nice as yours in the picture? Thanks!