Healthy Spinach and Parmesan Dip

Healthy Spinach and Parmesan Dip

I have an awesome neighbor that shares her magazines with me, so I have a bunch of People’s lying around. I always make sure to check the recipes in the back but rarely do I pull one out; this spinach dip was a rare exception. The short ingredient list was right up my alley and I liked that it didn’t contain mayo or sour cream. With friends coming over on a Friday night, I knew it was the perfect time to try it out. It was a hit, plus a nice, light start to our night stuffed with homemade pizza (I say stuffed because that is how I feel after eating homemade pizza – I don’t even attempt a shred of self control). Now, when you read spinach and parmesan you might be picturing one of those cheesy, warm, delicious spinach and artichoke dips. Those are stupendous, but this is not that. This is closer to hummus (in that its tasty but also cold and healthy), but since hummus has become more of an everyday staple I find it’s less exciting as an appetizer. And just how healthy is this dip? Well, if you look at the ingredients you’ll see that it calls for 16 oz. fresh baby spinach. That’s that huge giant tub – cooked down and pureed with just a little bit of dairy to make it smooth and dip-like. That’s a crap ton of spinach, people.

This is so healthy that when I wanted to zazz up some cooked chicken in my fridge, I tossed it together with leftover dip to make “spinach and parmesan chicken salad”, which was freaking amazing. Best “leftovers” lunch I’ve had in a long time. Because this makes a whole lot, you can get double usage every time – just buy chicken when you buy the dip ingredients and you’ll have lunch ready for the start of your week (plus the app for your friends over the weekend).

Healthy Spinach and Parmesan Dip

Adapted from People Magazine – Vincent Lesage

Serves 10-12

2 tbsp. olive oil

1 large white or yellow onion, diced

3 garlic cloves, minced or pressed

1 lb. fresh baby spinach

1 c. plain (whole) Greek yogurt

1 c. grated parmesan cheese

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

Pita Chips, baby carrots, bell pepper strips

1. In pot or dutch oven, heat oil over medium heat. Add onion and garlic; saute, stirring occasionally, until softened (about five minutes).

2. Add spinach and stir. Cook, stirring frequently, until spinach is wilted and liquid is evaporated.

3. Transfer mixture to a colander set over a bowl; let cool completely. Press with spoon to rid of any excess moisture.

4. Place spinach mixture in food processor. Add yogurt, cheese, salt and pepper. Puree until smooth.

5. Transfer to serving bowl, cover and refrigerate until ready to use. Serve with pita chips, carrots and peppers.

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