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Spinach Yogurt Dip

by Griffin Bohen-Meissner featured in No-Cook Summer Dips

Ingredients

for 6 servings

  • 1 cup
    greek yogurt (245 g)
  • ⅓ cup
    crumbled feta cheese (35 g)
  • 1 handful baby spinach
  • ⅓ cup
    fresh parsley, chopped (10 g)
  • ¼ cup
    mint leaf, chopped (10 g)
  • 1 tablespoon
    Frank’s Red Hot Original, and 1 lemon zested
  • lemon, half
  • 3 oz
    goat cheese (85 g)
  • pretzel, for serving
    Calories 141
    Fat 8g
    Carbs 7g
    Fiber 0g
    Sugar 6g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
  2. Add in baby spinach, parsley, mint, Frank’s Red Hot Original, lemon zest and juice, and goat cheese.
  3. Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
  4. Enjoy!
 

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