Homemade Spinach Dip made with sauteed onions and garlic, greek yogurt and some other goodies! Much better for you than those high fat, calories, and sodium store bought brands but just as delicious! Always a big hit when I make this. Served alongside some multi-grain chips. Spinach is a powerhouse of nutrients. According to the Gerson Institute, when spinach is cooked it releases a large amount of water and oxalic acid. Oxalic acid binds with minerals (like calcium and iron), which makes it harder for our bodies to absorb them. So when cooked down that bond breaks, releasing the minerals and allowing us to absorb them! So remember, the water left after cooking spinach should be discarded.
Greek Yogurt Spinach Dip
12 oz of fresh spinach, chopped
1 onion, diced
¼ of a jalapeno, diced
3 garlic cloves, crushed
½ tbs olive oil
2 stalks scallions, sliced
1 small tomato, diced
1 cup nonfat greek yogurt
1 tsp worcestershire sauce
¼ cup low-fat cheddar jack cheese
⅛ cup low-fat parmesan cheese
Salt to taste
Cracked black pepper to taste
Red chili flakes, to garnish
Fresh parsley, to garnish
1. In a large skillet on medium heat and combine olive oil, garlic, onions, and jalapeno. Stir until the onions are browned.
2. Next add the tomatoes and scallions and stir. Add the chopped spinach, stir until they are reduced.
3. Allow the spinach to cool. Put the spinach in a strainer and squeeze out as much water as you can. Then put the spinach in a medium sized bowl.
4. Add greek yogurt, worcestershire sauce, cheddar jack cheese, parmesan, salt, and cracked black pepper to the bowl and mix well.
5. Add contents to serving bowl, garnish with fresh parsley and red chili flakes. Serve alongside toasted whole wheat pita bread or multi-grain tortilla chips. Enjoy!