Made with Greek yogurt, spinach and carrots this recipe has all the flavor and satisfaction of a traditional spinach dip, but with less calories!
First things first… Happy Valentine’s Day! Don’t you just love celebrating fun little holidays? I do these days now that I have a daughter who can get in on the fun. I made some really cute Monster Pencil Valentines for her to share with her little friends, they were too cute.
Tomorrow I am off to attend the Build Your Blog Conference in Salt Lake City, I am super excited for this awesome experience, thanks again to Lindsay from The Southern Lovely for my winning ticket in her giveaway last month. I hope that you all have a safe and fun weekend, wish me warm thoughts!Last Friday night some friends and I had a little “Pinterest” party/birthday celebration, make something and bring it to show. I don’t know about you, but I tend to only follow through on making recipes and not crafts, though I love them both.
I made a slightly modified version of The Pioneer Woman’s Restaurant Salsa; I love chips and salsa, I think I could eat my weight in them! and now that Tostito’s makes Cantina Thin and Crispy chips, I don’t even need to order take out. The party was a good time and a good excuse to try something I have been thinking of for the last couple of months. We had lots of yummy appetizers and desserts to sample and some really impressive sewing and craft projects that my more motivated friends have accomplished.
I whipped together this spinach dip to share, it was a great success, no leftovers always makes me happy. All the flavor and satisfaction of traditional spinach dip, but with way less fat. I made the Hidden Valley Ranch Spinach Dip with Greek yogurt and boy was it good. As a non-sour cream fan myself, I highly recommend trying this recipe; I hope you’ll enjoy!
Recipe type: appetizer
Serves: 2 cups
- 1 16 oz. tub Plain Fat Free Greek yogurt, I used Chobani
- 1 1 oz. packet Hidden Valley Ranch Dressing Mix
- 1 8 oz. can water chestnuts, drained and diced
- 1 10 oz. box frozen spinach, thawed and well drained
- 1 medium carrot, peeled and shredded
- In a large mixing bowl combine the yogurt, ranch dressing mix, water chestnuts and spinach, shred the carrot into the bowl and mix well to combine. Cover and chill for at least 30 minutes before serving, so the flavors have time to combine. When ready serve in a bread bowl or with sliced veggies and crackers.
Recipe adapted from Hidden Valley Original Ranch Spinach Dip