Greek yogurt-spinach dip with dill
0
Points®
Total time: 42 min • Prep: 10 min • Cook: 2 min • Serves: 8 • Difficulty: Easy
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 flavor, 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.
Ingredients
Cooking spray
2 spray(s)
Spinach
4 cup(s)
Jarred minced garlic
1 tsp
Plain fat free Greek yogurt
1 cup(s)
Canned water chestnuts
½ cup(s)
Scallions
⅓ cup(s), chopped or sliced
Dill
⅓ cup(s)
Table salt
½ tsp
Black pepper
⅛ tsp
Instructions
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. Yields about 3 tablespoons per serving.
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