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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!


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


1. In a 10-inch skillet, heat the oil over medium heat.

2. Add the spinach, garlic, crushed red pepper, salt & black pepper. Cook 3 mins.

3. Put yogurt in medium bowl. Stir in spinach mixture & cheese.

4. Chill in the fridge for at least 15 minutes before serving.

5. Store leftovers in airtight container in refrigerator < 3 days.

Tip: Serve with sliced french bread, whole grain crackers, sliced bell peppers, or your choice!

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