Spinach Dip Makeover

Spinach Dip with Yogurt

This is a variation on the classic onion dip that emphasizes dark leafy greens and Greek yogurt for increased fiber and protein. The walnuts add a nice texture and additional healthy oils. You can make this Paleo dip the day before your Super Bowl party and garnish with walnuts and olive oil right before serving.

Serves: 4-6

  • 3 – 6 ounce bags of fresh organic baby  spinach
  • 2 cloves garlic, minced and divided into two separate batches.
  • ½ onion diced
  • 2 tablespoons olive oil
  • 1 ½ cups plain Greek yoghurt, (pour out any liquid sitting on top)
  • 1 pinch each of sea salt and black pepper
  • 1 handful crushed walnuts
  • your best olive oil for garnishing
  1. Bring a large pot of water to a boil. Blanch your baby spinach, by adding to the pot of boiling water for 30 seconds – the aim is to preserve the color and reduce the size of the spinach.
  2. Drain well, removing any excess liquid. Once the spinach has cooled, chop finely and set aside.
  3. In a medium sized sauté pan over medium-high heat, sauté the diced onion in olive oil stirring to prevent burning. Add 1 clove of garlic, and sauté for 2 more minutes, until the garlic turns golden.
  4. Add the drained baby spinach to the pan and a pinch of salt and pepper. Stir for a few minutes.
  5. Remove from stove, allow to cool, and then squeeze out any excess liquid.
  6. In a bowl, add yoghurt, the remaining clove of minced garlic, baby spinach and stir gently. Add another pinch of salt to taste.
  7. Transfer to your serving bowl and dust with crushed walnuts and a drizzle of olive oil.
  8. Serve with alongside your favorite veggie tray and/or Baked Yam Wedges – recipe follows

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