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Greek yogurt spinach dip with carrots, cucumber and red bell pepper

Greek Yogurt Spinach Dip

A cold Greek yogurt spinach dip with lemon, dill and chives, without mayo, cream cheese or sour cream.
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Prep Time 15 minutes
Servings: 8 servings (about 1/4 cup)
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach 283 g, cooked according to package, cooled and squeezed dry
  • 1 1/2 cups plain Greek yogurt 360 g
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon black pepper

Method
 

  1. Prepare frozen spinach according to package directions. Cool fully, then squeeze out excess water thoroughly and chop any long strands.
  2. Stir Greek yogurt, lemon juice, dill, chives, garlic powder, onion powder, salt and pepper together in a bowl.
  3. Fold in the cooled, squeezed spinach until evenly distributed.
  4. Taste and adjust seasoning. Serve cold or cover and refrigerate for an optional 20 minutes, then stir before serving.

Notes

Prep time is 15 minutes after the spinach has been cooked according to its package directions, cooled and squeezed dry. Package cooking and cooling time is additional and varies. Optional chilling: 20 minutes. Yield: approximately 2 cups. Contains milk. Keep refrigerated at 40°F (4°C) or below.