Greek Yogurt Spinach Dip
This creamy, crowd pleasing appetizer is lighter and healthier with less fat, more protein, and tons of vitamin A. It's the perfect game day snack that can be served with pita or tortilla chips, veggies, crackers or toasted bread.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 small sweet onion, diced
- 4-5 garlic cloves, minced
- 16 oz fresh spinach, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup reduced fat mayonnaise
- 1 cup parmesan, grated or shredded
- 1 cup mozzarella, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 350 F. Finely chop fresh spinach, dice onion, and mince garlic. Grate parmesan and set aside for later.
- Heat oil in a large skillet over medium heat. Add diced onions and sauté for 3-5 minutes or until translucent. Stir in garlic and chopped spinach and cook for 3-5 minutes or until spinach wilts down.
- Meanwhile, in a separate bowl combine Greek yogurt, light mayo, 1/4 cup parmesan, 1/2 cup mozzarella, salt, pepper, and red pepper flakes (optional).
- Add Greek yogurt mixture to the pan and stir together. Cook for 1-2 minutes.
- Transfer to an oven safe baking dish (preferably the one you will serve out of). Top with 1/2 cup parmesan and 1/2 cup mozzarella, or more or less depending on your preference & the size of your dish.
- Place in preheated oven for 15-20 minutes. Broil for 2-3 minutes to get an extra bubbly golden brown top.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Frozen spinach can be used just be sure to squeeze the liquid out.
- Dip can be served hot or cold (oven step can be skipped if serving cold).