Spinach-Pesto Dip

A friend of mine came to visit a couple weekends ago and when I was at the grocery store buying food for the week, I realized I didn’t have anything to offer her to snack on other than veggies or chicken. I remembered a page in the latest Real Simple magazine about different dips to make with Greek yogurt and the next thing I know, I was scouring the check-out lanes for the latest issue to look up the ingredients. This Spinach-Pesto Dip appealed to me since I’m not only a big spinach fan but I would eat pesto on top of just about anything if it wasn’t so fattening. I wasn’t thrilled about buying store-bought pesto with it’s inch-thick layer of olive oil sitting at the top of the jar but I didn’t want to have to buy all of the ingredients to make my own. I ended up dumping most of that olive oil once I opened the jar before stirring the pesto and I didn’t miss any of the extra oil. This was such a simple dip to make what with it only having three ingredients and it’s a pleasant change from the regular old spinach dip. This made for a perfect last minute appetizer to have with wine when my guests came over. I served it with carrots and pretzel chips (is anyone else as addicted to these things as I am?!) but this dip will taste great with any of your favorite veggies or chips.

The ingredients:

Cook the frozen spinach as per the package instructions. Once the spinach is cool enough, press or squeeze out as much excess water as you can.

In a small bowl, combine Greek yogurt and pesto.

Add in the spinach and stir until incorporated.

Serve with your favorite vegetables or chips.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Real Simple Magazine


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