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.

Yield: 6 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.3g
  • Carbohydrate: 6.5g
  • Fiber: 2.1g
  • Cholesterol: 14mg
  • Iron: 1.5mg
  • Sodium: 319mg
  • Calcium: 132mg

Ingredients

  • 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

Preparation

  1. 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. 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.
  3.  
  4. Young Chefs can:
    Tear spinach leaves
    Push buttons on food processor with adult supervision
  5.  
  6. Older Chefs can:
    Measure yogurt and cheese
    Stir yogurt and cheese into spinach mixture
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