Oh, how I love spinach dip! This yogurt spinach dip is thick and creamy and filled with good stuff! It is not a typical spinach dip recipe. I would say that it is healthier than most. This spinach dip recipe uses fresh spinach instead of frozen and no mayo or sour cream is used. It is served cold and is perfect for dipping fresh cut veggies or pita chips. This yogurt spinach dip is wonderful as a healthy appetizer or snack.
This dip is very easy to make. It is also a great make-ahead dip. The flavors meld together when refrigerated and it actually tastes even better. If you like cheese, try changing it up and add some strong flavored cheese to your dip such as gorgonzola, feta or blue cheese. Adding just a little bit of one of these additional cheeses really kicks it up a notch!
You might be thinking that this spinach dip looks like guacamole. That is because I used a food processor to blend it into that consistency. If you do not have a food processor, or if you would like more texture to your dip, just chop your fresh baby spinach prior to cooking then stir to combine all ingredients.
Ingredients needed to make Yogurt Spinach Dip:
- 12 oz. Fresh Baby Spinach
- 2 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup plain Greek yogurt
- 3 tablespoons cream cheese
- 1/3 cup parmesan cheese
- 1/8 teaspoon Cayenne Pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon seasoning salt
- freshly ground pepper to taste
- Optional: 2 tablespoons of either gorgonzola, feta or blue cheese crumbles.
How to make Yogurt Spinach Dip:
In a large sauté pan, add the olive oil and heat on low to medium. Then add the cayenne pepper, onion powder, salt and pepper to the oil in the pan. Add the minced garlic to the pan and sauté for no more than 1 minute.
Add the baby spinach to the pan. A pan with a lid will be very helpful when wilting the spinach. You may need to add the spinach in batches until it is reduced, fresh spinach is very bulky. This is where the lid comes in handy, it speeds up the wilting. Continue stirring until all the spinach is completely wilted and reduced for about 10 minutes over low to medium heat. See how much the spinach shrinks? It’s amazing! Once finished, remove the spinach from heat and drain well. This is so important! Try to drain as much liquid as possible.
Transfer the drained spinach into a bowl or container. Add the cream cheese, parmesan cheese and any other cheese you would like and stir well to combine all ingredients. Cover and refrigerate the spinach mixture for 2 hours.
Take your refrigerated spinach mixture and put into a food processor then add the plain Greek yogurt and blend on low, in 5 second intervals, until you reach your desired consistency. Finally, transfer the spinach dip into a serving dish or you can refrigerate the dip in an airtight container until you are ready to serve.
Yogurt Spinach Dip
Ingredients
- 12 oz. Fresh Baby Spinach
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cup Plain Greek Yogurt
- 3 tablespoons cream cheese
- 1/3 cup Parmesan cheese
- 1/8 teaspoon Cayenne Pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon seasoning salt
- freshly ground pepper to taste
Optional:
- 2 tablespoons gorgonzola, feta or blue cheese crumbles.
Instructions
- In a large sauté pan, add the olive oil and heat on low to medium. Then add the cayenne pepper, onion powder, salt and pepper to the oil in the pan. Add the minced garlic to the pan and sauté for no more than 1 minute.
- Add the baby spinach to the pan. A pan with a lid will be very helpful when wilting the spinach. You may need to add the spinach in batches until it is reduced, fresh spinach is very bulky. This is where the lid comes in handy, it speeds up the wilting. Continue stirring until all the spinach is completely wilted and reduced for about 10 minutes over low to medium heat. Once finished, remove the spinach from heat and drain well. Try to drain as much liquid as possible.
- Transfer the drained spinach into a bowl or container. Add the cream cheese, parmesan cheese and any other cheese you would like and mix well to combine all ingredients. Cover and refrigerate the spinach mixture for 2 hours.
- Take your refrigerated spinach mixture and put into a food processor then add the plain Greek yogurt and blend on low, in 5 second intervals, until you reach your desired consistency. Finally, transfer the spinach dip into a serving dish or you can refrigerate the dip in an airtight container until you are ready to serve.