Spinach-Parmesan Dip

The spinach may seem like it will overflow in the skillet, but keep stirring—as it begins to wilt, it reduces in volume. Serve this creamy dip with baby carrots, cucumber slices, or whole-grain pita chips.


6 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 87
Caloriesfromfat 0.0 %
Fat 5.2 g
Satfat 2.8 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 6.5 g
Fiber 2.1 g
Cholesterol 14 mg
Iron 1.5 mg
Sodium 319 mg
Calcium 132 mg


1 teaspoon olive oil
2 garlic cloves, minced
1 (9-ounce) package fresh spinach
1/4 teaspoon salt
1/2 cup fresh basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/3 cup plain fat-free yogurt
1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add spinach and salt; sauté 2 minutes or until spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.

2. Place spinach mixture, basil, and cream cheese in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Stir in yogurt and Parmesan cheese. Cover and chill.


Young Chefs can:
Tear spinach leaves
Push buttons on food processor with adult supervision


Older Chefs can:
Measure yogurt and cheese
Stir yogurt and cheese into spinach mixture

Lorrie Hulston Corvin,

Oxmoor House

August 2011
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