Are you ready to bring a taste of the Mediterranean to your next gathering? This Greek Yogurt Spinach Dip is not only delicious but also packed with nutrients that will have your guests coming back for more. Creamy, savory, and oh-so-satisfying, this dip is perfect for parties, game days, or simply as a healthy snack at home. With its creamy texture and rich flavor, you won’t even miss the heavy cream or mayo.
What You’ll Love About This Recipe
This Greek Yogurt Spinach Dip is a delightful combination of flavors and textures. Here’s why you’ll love it:
– Healthier Option: Made with Greek yogurt instead of cream, it’s lower in fat but higher in protein.
– Easy to Prepare: With just a few simple steps and ingredients, you can whip this dip up in no time.
– Versatile: Serve it with veggies, pita chips, or as a spread on sandwiches.
– Flavor Packed: The combination of garlic, Parmesan, and smoked paprika creates a rich depth of flavor.
The Essentials
To make this Greek Yogurt Spinach Dip, you’ll need the following ingredients:
- 1 head of garlic – Fresh garlic adds a wonderful aroma and flavor.
- 2 teaspoons olive oil, divided – Extra virgin olive oil is ideal for sautéing.
- 6 cups cauliflower, cut into bite-sized pieces (560 grams) – The cauliflower provides a healthy base.
- 1/2 cup onion, roughly chopped – A touch of sweetness and depth.
- 1 1/2 cups Parmesan cheese, grated and divided – Adds a creamy and nutty richness.
- 1/2 cup plain nonfat Greek yogurt – The star of our dip!
- 1 tablespoon 2% milk – To lighten the dip.
- 1 teaspoon salt – Enhances all the flavors.
- 1/4 teaspoon smoked paprika – For a subtle smokiness.
- Pepper to taste – A sprinkle of pepper for a little kick.
- 3 cups fresh spinach, packed – The heart of our dip!
What’s in the Gear List
To make this dish, you will need the following kitchen tools:
- Large pot – For boiling the cauliflower.
- Skillet – To sauté the garlic and onion.
- Baking dish – For the final dip assembly.
- Mixing bowl – To combine the ingredients.
- Knife and chopping board – For prepping your veggies.
Greek Yogurt Spinach Dip: How It’s Done
Making this Greek Yogurt Spinach Dip is a breeze! Follow these simple steps to create your new favorite appetizer.
Step 1: Prep the Cauliflower
Start by bringing a large pot of salted water to a boil. Add the 6 cups of cauliflower and cook for about 5-7 minutes until tender. Drain and set aside.
Step 2: Sauté the Aromatics
In a skillet, heat 1 teaspoon of olive oil over medium heat. Once hot, add the roughly chopped onion and sauté for 3-4 minutes until translucent. Then, add the head of minced garlic and cook for another minute until fragrant.
Step 3: Combine Ingredients
In a large mixing bowl, combine the sautéed onion and garlic mixture with the cooked cauliflower, 1 cup of grated Parmesan cheese, Greek yogurt, milk, salt, smoked paprika, and pepper. Stir until well combined.
Step 4: Add the Spinach
Next, fold in the 3 cups of packed fresh spinach until it wilts slightly from the heat of the mixture.
Step 5: Bake the Dip
Preheat your oven to 375°F (190°C). Transfer the mixture to a baking dish and sprinkle the remaining 1/2 cup of Parmesan cheese on top. Drizzle with the remaining 1 teaspoon of olive oil. Bake for 20-25 minutes until bubbly and golden brown.
Substitutions by Diet
If you have dietary preferences or restrictions, here are some easy substitutions:
- Gluten-Free: This recipe is naturally gluten-free.
- Vegan: Substitute Greek yogurt with a plant-based yogurt, and use nutritional yeast instead of Parmesan.
- Dairy-Free: Use dairy-free yogurt and cheese alternatives.
- Low-Carb: Replace cauliflower with zucchini or spinach for a lower-carb option.
If You’re Curious
This Greek Yogurt Spinach Dip is not just a dip; it can be used in various ways! Here are some fun ideas:
- Spread it on whole-grain wraps or sandwiches for added flavor.
- Mix it into pasta for a creamy sauce, reminiscent of Creamy Spinach Artichoke Dip Pasta Bake.
- Use it as a topping for baked potatoes or grilled chicken.
- Pair it with fresh veggies for a healthy snack.
Make-Ahead & Storage
This Greek Yogurt Spinach Dip can easily be made ahead of time. Here’s how to store it:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the dip for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: To reheat, place in a baking dish and warm in a 350°F (175°C) oven until heated through.
Greek Yogurt Spinach Dip Q&A
Can I use frozen spinach instead of fresh?
Yes! You can use frozen spinach; just make sure to thaw and drain it well before adding it to the mixture.
How can I make this dip spicier?
For a kick, add red pepper flakes or diced jalapeños to the mixture before baking.
What can I serve with this dip?
This dip pairs wonderfully with pita chips, fresh veggies, or crusty bread. You could also try it with crackers for a crunchy contrast.
Can I add other ingredients to this dip?
Absolutely! Feel free to mix in artichokes, sun-dried tomatoes, or even some cooked chicken for added flavor and texture. You can also check out my recipe for Creamy Spinach Feta Stuffed Shells With Marinara for inspiration!
If you enjoyed this Greek Yogurt Spinach Dip, you might also love these delicious recipes:
Let’s Eat
Now that you have the recipe for this delectable Greek Yogurt Spinach Dip, it’s time to gather your ingredients and start cooking. Whether you’re hosting a party or just enjoying a cozy night in, this dip will surely impress. Serve it warm and watch it disappear in no time. Enjoy the creamy texture, the vibrant flavors, and the satisfied smiles of your friends and family. Happy dipping!
Greek Yogurt Spinach Dip
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the cauliflower and cook for about 5-7 minutes until tender. Drain and set aside.
- In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the sautéed onion and garlic mixture with the cooked cauliflower, 1 cup of grated Parmesan cheese, Greek yogurt, milk, salt, smoked paprika, and pepper. Stir until well combined.
- Fold in the fresh spinach until it wilts slightly from the heat of the mixture.
- Preheat your oven to 375°F (190°C). Transfer the mixture to a baking dish and sprinkle the remaining 1/2 cup of Parmesan cheese on top. Drizzle with the remaining 1 teaspoon of olive oil. Bake for 20-25 minutes until bubbly and golden brown.
Notes
- This dip can be made ahead of time and stored in an airtight container.
- For added flavor, mix in artichokes or sun-dried tomatoes.
- Use frozen spinach if fresh is not available; just thaw and drain it well.
