Spinach Dip with a healthy twist

I tried this dish over the holidays and it immediately became a favorite. Plain Greek Yogurt and shredded parmesan cheese are substituted for the heavy cream in more common versions. Add sliced cooked, or canned, artichoke for another upgrade!

INGREDIENTS

1 tablespoon extra-virgin olive oil

6 cups (6 ounces) baby spinach leaves,

finely chopped

1 garlic clove, minced (about 1/2 teaspoon)

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup plain 2% Greek yogurt

1/4 cup grated Parmesan cheese

DIRECT