SPINACH AND ARTICHOKE GREEK YOGURT DIP RECIPE | ALLRECIPES
A very healthy and delicious alternative to standard spinach dip. Serve as an appetizer or even as a main dish. The protein in the Greek yogurt makes it a very satisfying meal. Serve with pita bread, tortilla chips, toasted bread, crackers or anything else you can think of.
Provided by Tanya
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
- Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.
Nutrition Facts : Calories 169.7 calories, CarbohydrateContent 20.9 g, CholesterolContent 4.4 mg, FatContent 2.9 g, FiberContent 5.1 g, ProteinContent 16.3 g, SaturatedFatContent 1.1 g, SodiumContent 537.6 mg, SugarContent 6.4 g
SPINACH DIP WITH GARLIC, YOGURT AND DILL RECIPE - NYT COOKING
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It’s best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won’t mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Total Time 50 minutes
Yield About 2 cups
Number Of Ingredients 14
Steps:
- If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it’s very dry, then set aside.
- In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.
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