Greek yogurt-spinach dip with dill
0
Points®
Temps total: 42 min • Préparation: 10 min • Cuisson: 2 min • Portions: 8 • Difficulté: Facile
This dip is creamy, tangy and has nice crunch from water chestnuts. It’s great with cucumbers and also as a topping for fish, chicken or lamb. Sautéing the spinach in this recipe not only enhances the flavour, but it also helps cook off any excess water. Cook it in a wide frying pan so that the spinach will cook evenly. Before using the spinach, wash it in cold water to remove any excess dirt. Pat it dry with a paper towel before cooking it. Use remaining water chestnuts in a stir-fry or to add crunch to a salad.
Ingrédients
Cooking spray
2 spray(s)
Fresh spinach
4 cup(s), baby variety (about 2 oz)
Minced garlic
1 tsp(s)
Plain fat free Greek yogurt
1 cup(s)
Canned water chestnuts
½ cup(s), sliced, drained
Uncooked scallions
⅓ cup(s), coarsely chopped
Fresh dill
⅓ cup(s), fresh, coarsely chopped
Table salt
½ tsp(s), or to taste
Black pepper
⅛ tsp(s), freshly ground, or to taste
Instructions
1
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add spinach and garlic; sauté until spinach wilts and garlic is fragrant, about 1 minute. Remove from heat and let cool.
2
Put all ingredients in a food processor and pulse until blended (mixture should still have small pieces of water chestnuts). Transfer to a bowl; cover and chill 30 minutes for flavors to blend.
3
Yields about 3 tablespoons per serving.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.