Healthy Recipe: Lighter Spinach and Parmesan Dip

Lighter Spinach and Parmesan Dip | Photo by Becca Boyd

Now, when you read “Spinach and Parmesan Dip,” you probably picture one of those cheesy, warm, delicious spinach and artichoke dips. Those are stupendous, but this is not that. This is closer to hummus (in that it’s tasty, but also cold and healthy). But since hummus has become more of an everyday staple (hi, Dizengoff), I find it’s less exciting as an appetizer.

And just how healthy is this dip? Well, if you look at the ingredients you’ll see that it calls for 16 ounces of fresh baby spinach — that’s a huge giant tub — cooked down and pureed with just a bit of dairy (Greek yogurt and parmesan cheese) to make it smooth and dip-like. My point: there’s a crap-ton of spinach in here, people.

And this recipe gets bonus points because it’s healthier than your average spinach dip and versatile — when I wanted to zazz up some cooked chicken in my fridge, I tossed it together with leftover dip to make “spinach and parmesan chicken salad,” which was unbelievably amazing. Because this makes a large amount, you can get double usage every time; just buy chicken when you buy the dip ingredients and you’ll have lunch ready for the start of your week — not to mention the kind of app your friends will love you for.

Recipe: Healthier Spinach and Parmesan Dip
Serves 10-12

2 tbsp. olive oil
1 large white or yellow onion, diced
3 garlic cloves, minced or pressed
1 lb. fresh baby spinach
1 c. plain (whole) Greek yogurt
1 c. grated parmesan cheese
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
Pita chips, baby carrots, bell pepper strips for serving

1. In a pot or dutch oven, heat oil over medium heat. Add onion and garlic; saute, stirring occasionally, until softened (about five minutes).
2. Add spinach and stir. Cook, stirring frequently, until spinach is wilted and liquid is evaporated.
3. Transfer mixture to a colander set over a bowl; let cool completely. Press with spoon to rid of any excess moisture.
4. Place spinach mixture in food processor. Add yogurt, cheese, salt and pepper. Puree until smooth.
5. Transfer to serving bowl, cover and refrigerate until ready to use. Serve with pita chips, carrots and peppers.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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