Lighter Side of Spinach Dip

Who doesn’t love the creamy combination of spinach dip and pita chips??? I certainly love it! However, the typical recipe is loaded with sour cream and mayonnaise…perhaps not the best for a weekly appetizer.  Ahhhhh ha!  This recipe will have you going back for a second helping. The secret ingredient is Chobani Greek Yogurt

the non-fat version boasts a whopping 18gm of protein per cup.  Three cheers for that fact! I also trimmed up the saturated fat by using a light mayo…not all are created equal. If you are in Texas opt for the Central Market brand or Whole Foods. If not, I prefer Hellman’s. This dip is perfect served in a rye bread bowl, with chips, veggies (cucumbers, bell peppers, carrots, & celery), or with baked pita chips. Your bowl will be empty at the end of the night!

Greek Yogurt Spinach Dip

Ingredients:

  • 1 ½ cup non-fat Chobani Greek Yogurt
  • ½ cup Light Mayo
  • 16 oz bag frozen Spinach, defrosted and squeezed “dry”
  • 1 pkg Knorr’s Vegetable Soup Mix
  • 3 Green Onions, finely chopped
  • 1 can Water Chestnuts, finely chopped (optional)

Directions:

In a mixing bowl, stir together all ingredients. Chill for at least 1 hour before serving to allow flavors to meld. Serve with a delivery method of your choice (bell peppers, pita chips, tortilla chips, carrot sticks, celery sticks, cucumber slices)Just Wendy Jo

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