Any excuse to eat a variety of vegetables is great for our health, and this dip is a tasty way to do it! This rich-tasting dip is filled with fresh baby spinach and blends perfectly with the greek yogurt. You can keep it in on hand in your fridge to go with fresh cut veggies, toasted pita, or wholegrain crackers. It’s simple to make and it keeps well for days. If you’re looking for something fresh to pair with fish, it also makes a really elegant touch with salmon. Going to a holiday party? Serve it in a pumpernickel bread bowl and wow the crowd.
1 cup fat-free organic plain Greek yogurt
3 cups organic loose leaf raw baby spinach (washed)
½ tsp dried minced onion
¼ tsp garlic powder
¼ tsp coarse salt
Place the raw spinach in a food processor and pulse very briefly (you don’t want it to get to a paste or pesto, it should still be dry).
Mix ground-up spinach with the remaining ingredients and chill for at least 30 minutes before serving.
This recipe originally appeared on Cuisinicity.com.