There is something so satisfying about stuffing a chip loaded with hot, gooey dip into your mouth. One of my absolute favorites has always been spinach dip....except for one thing. The mayonnaise. I have never been a big fan. I can understand most foods spoiling, but the thought of a condiment making you sick if it's left out for a few hours creeps my tummy out. If you concur with me, I am here to tell you that you can live a perfectly happy life sans-mayo by simply switching to Greek yogurt. What a wonderful, high protein, reduced fat alternative!
In the past, I've used Greek yogurt in turkey salads, dressings, sauces, to make sandwich spreads and who knows how else. (The hubs, that's who!) Honestly, I can't taste the difference and neither can my food testers. Many a dinner party have been bamboozled with yogurt in lieu of mayonnaise without their ever knowing. And it stood to reason that if can be used so seamlessly in so many other recipes, why not incorporate it into this hot, cheesy spinach-y goodness? Cut a few calories and a lot of fat and make this dip a little better for the waistline.
I'd looked around at lots of skinny spinach dip recipes and most used fat free sour cream with a bit of mayo. Why an entire recipe needs a quarter cup or five tablespoons of mayo just didn't make sense. In that small of a ratio, I don't even get why it's being added. So I just nixed it all for yogurt. You still have plenty of gooey delicious fat from the cheese and the vegetable serving from the spinach. Just think of it as the body builder of spinach dips - less fat, more protein.
Not the best pic above (I was wiggling with anticipation of my first bite) but I did want to show off the melty, stringy cheese. The hubs was in love with this stuff and ate it on everything from homemade bread to tortilla chips to.....well I'll post what else tomorrow :)
Added bonus!!! This is a 3-4 serving recipe and wonderful for a smaller household. Sometimes it's nice to avoid the leftovers....
*Update* - Turn your spinach dip into a meal with a Spinach Dip & Roast Beef Panini or Spinach Dip Salmon Burger. And by all means, please tell me your favorite way to eat this stuff! (I want to try it)
Skinny Spinach Dip (3-4 servings)
- 6-7 oz frozen spinach (half a 12-oz bag)
- 1/3 c fat free Greek yogurt
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1/2 c shredded part skim mozzarella
- 1/4 c shredded Parmesan
- pepper or red chili flakes (to taste)
Completely thaw your spinach either in the microwave or by letting sit for a day in the refrigerator. Squeeze out as much liquid as you can by hand and then press between two paper towels to remove as much moisture as possible.
Preheat your oven to 350 degrees and spray a 4x4 dish or four 1-inch ramekins with non-stick. In a medium bowl, combine all ingredients and mix well. Transfer to prepared baking dish and bake for 25-30 minutes, until dip is bubbling and the cheese is starting to brown around the edges. Serve hot.
This dip can be stored in the refrigerator for a day or so before it is baked. Just cover a ramekin to store and pop it in the oven when you're ready to eat it...easy as spinach pie.