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.

Lorrie Hulston Corvin
Recipe by Oxmoor House August 2011

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Yield:
6 servings (serving size: 1/4 cup)
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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 leavesPush buttons on food processor with adult supervision

  • Older Chefs can:Measure yogurt and cheeseStir yogurt and cheese into spinach mixture

Nutrition Facts

87 calories; fat 5.2g; saturated fat 2.8g; mono fat 0.6g; poly fat 0.1g; protein 5.3g; carbohydrates 6.5g; fiber 2.1g; cholesterol 14mg; iron 1.5mg; sodium 319mg; calcium 132mg.
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