Spinach Dip with Yogurt Print this Recipe

Comments

Comments from Kid Kritics, "I just learned something; don’t judge food before you try it - loved it! Liked the spicy-ness… it was creamy and good. Peppers were great with spinach. Smelled like pizza, so I wanted to try it. My parents eat spinach dip and I thought it was disgusting… then I tasted this one and WOW, it was pretty good! Think it had a good exquisite pizza taste!"

Photos

Equipment

Mixing bowl, cutting board and knife

Prep Time

10 minutes

Number of Servings

4-6, depending on ages

Instructions

10 oz. package frozen chopped spinach

Thaw spinach and squeeze out moisture. Place in bowl.

1 cup Greek yogurt, plain (such as Cabot of Vermont)

1 cup sour cream

3 Tbs. onion, finely chopped

1 clove garlic, minced

1/4 cup Romano cheese, freshly grated

1/2 cup mozzarella cheese, shredded

1 tsp. dried Italian herb blend

Dash of paprika

Sea salt to taste

Mix ingredients in bowl with spinach. Cover and refrigerate at least 2 hours, preferably overnight.

Carrots, rinsed, cut into sticks

Bell peppers, rinsed, sliced

Celery, rinsed, cut into sticks

Stir chilled dip. Serve with veggies for dipping.

Options

Serve with whole grain crackers. Use 1/2 tsp. dill instead of Italian herb blend. Add 2 tsp. fresh lemon juice. Add diced bell peppers or extra onion to the dip. Substitute mozzarella with cheddar cheese. Serve dip warm - Reserve shredded cheese, spread dip in a small baking dish, sprinkle with cheese and warm up in the oven. Lots leftover? Mix dip with steamed veggies and chicken, top with cracker crumbs and bake as a casserole!

Grocery List

10 oz. package frozen chopped spinach (organic if possible)
Greek yogurt, plain (such as Cabot of Vermont)
Sour cream
Onion
Garlic
Romano cheese, grated
Mozzarella cheese, shredded
Dried Italian herb blend
Paprika
Veggies for dipping: carrots, bell peppers, celery

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