Ingredients
- 10 oz baby spinach
- 1 Tbsp plain low-fat Greek yogurt
- 1⁄2 lemon, juiced
- 1⁄3 cup grated sharp Cheddar cheese
- 1⁄3 cup grated Parmesan cheese
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
Prep Time:
25 min prep time
Number of Servings:
4
Directions
- Blanch spinach in a large pan of salted, boiling water for 1 minute. Drain spinach. When spinach is cool enough to handle, place it in a clean dish towel and wring to remove as much water as possible.
- Add spinach to a food processor along with yogurt and lemon juice. Blend until almost smooth.
- Transfer spinach mixture to a saucepan set over medium-low heat. Add cheeses, nutmeg, and salt and pepper to taste. Heat until cheeses melt.
- Serve immediately with baked tortilla chips, crackers, and raw sliced veggies.
Notes
In this reduced-fat version of spinach dip, a blend of Greek yogurt and lemon juice replaces the mayonnaise that’s typically called for. A combination of Parmesan and Cheddar cheeses adds extra flavor.
Nutrition Info:
99 Calories, 8 g Protein, 4 g Carbohydrates, 2 g Fiber, 6 g Total fat (4 g sat), 248 mg Sodium, ★★★★★ Vitamin K, ★★★★ Vitamin A, ★★★ Folate, ★★ Vitamin B1 (thiamine), C, D, Calcium, Phosphorus, ★ Vitamin B2 (riboflavin), B6, E, Iron, Magnesium
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