Spinach Dip
Ingredients
- 225 g frozen spinach defrosted and drained
- 2 c full fat greek yogurt
- 113 g cream cheese room temperature
- 225 g can water chestnuts drained
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
- Place the spinach in a mesh strainer; run under warm water until the spinach is defrosted. Squeeze the excess liquid from the spinach until dry.
- Combine yogurt, cream cheese, water chestnuts, salt, onion powder, garlic powder, and parsley in the bowl of a food processor. Process 30 seconds, scrape down the sides, then process an additional 30-60 seconds until smooth.
- Transfer the mixture to a mixing bowl. Add the spinach and mix with a rubber spatula until combined.
- Place in the refrigerator and chill for at least 1 hour.
- Serve with pita or your favorite sliced raw vegetables.
Notes
Bagged frozen spinach defrosts more quickly than boxed spinach, but feel free to use what you have!
Full-fat greek yogurt will yield the best flavor.
Store the dip in a tightly sealed container in the fridge for up to a week.
Full-fat greek yogurt will yield the best flavor.
Store the dip in a tightly sealed container in the fridge for up to a week.