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