Greek yogurt-spinach dip with dill
4 cup(s), baby variety (about 2 oz)
Plain fat free Greek yogurt
Canned water chestnut(s)
½ cup(s), sliced, drained
⅓ cup(s), coarsely chopped
⅓ cup(s), fresh, coarsely chopped
½ tsp(s), or to taste
⅛ tsp(s), freshly ground, or to taste
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add spinach and garlic; sauté until spinach wilts and garlic is fragrant, about 1 minute. Remove from heat and let cool.
- Put all ingredients in a food processor and pulse until blended (mixture should still have small pieces of water chestnuts). Transfer to a bowl; cover and chill 30 minutes for flavors to blend.
- Yields about 3 tablespoons per serving.