Photo of Greek yogurt-spinach dip with dill by WW

Greek yogurt-spinach dip with dill

Total Time
42 min
10 min
2 min
This dip is creamy, tangy and has nice crunch from water chestnuts. It’s great with cucumbers and also as a topping for fish, chicken or lamb. Sautéing the spinach in this recipe not only enhances the flavour, but it also helps cook off any excess water. Cook it in a wide frying pan so that the spinach will cook evenly. Before using the spinach, wash it in cold water to remove any excess dirt. Pat it dry with a paper towel before cooking it. Use remaining water chestnuts in a stir-fry or to add crunch to a salad.


Cooking spray

2 spray(s)

Fresh spinach

4 cup(s), baby variety (about 2 oz)

Minced garlic

1 tsp(s)

Plain fat free Greek yogurt

1 cup(s)

Canned water chestnut(s)

½ cup(s), sliced, drained

Uncooked scallion(s)

cup(s), coarsely chopped

Fresh dill

cup(s), fresh, coarsely chopped

Table salt

½ tsp(s), or to taste

Black pepper

tsp(s), freshly ground, or to taste


  1. 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.
  2. 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.
  3. Yields about 3 tablespoons per serving.