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), baby variety (about 2 oz)
Jarred minced garlic
1 tsp
Plain fat free Greek yogurt
1 cup(s)
Canned water chestnuts
½ cup(s), sliced, drained
Scallions
⅓ cup(s), chopped, coarsely chopped
Dill
⅓ cup(s), fresh, coarsely chopped
Table salt
½ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
