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.
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
How to Make It
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.
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