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!
Spinach Dip
Prep
Total
Yield 2 cups
Ingredients
- 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
Instructions
- 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.
Courses appetizer
Recipe adapted from Hidden Valley Original Ranch Spinach Dip
This sounds perfect! Thank you and Happy Valentine’s Day….
Thanks Debby! Hope your Valentines was great
Hi
stopping by from the GYB blog hop, and I’m your newest follower 🙂
you have a great blog! I’m looking forward to reading more of your posts and trying some of your yummy recipes 🙂
Shel @ Sweet Petite
This looks really yummy! I found you on the GYB hop and am your newest follower! I was hopin’ that you’d hop on by my blog, stay a while, and follow back if you like what you read!
Have a lovely day,
Sarah
http://www.enjoyingtheepiphany.com
Thanks Sarah!
Hey, I’m a new follower! Found you at the Monday meet-up! I’m not really a fan of Spinach or anything green and leafy for that matter but your recipe makes it looks so yummy!
Follow back? 🙂
xoxo
ochibernadas.blogspot.com
Your spinach dip sounds delicious! And I love that you used Greek yogurt, I’m trying to use more of it too. Sounds delicious!
Thanks Maria! It was tasty
I LOVE this recipe. Been making a lot of veggie dip lately, and never thought to use greek yogurt instead of sour cream- DUH! Totally going to do that now! Thanks!
(happy to have clicked on your awesome blog from GYB!) <3 Beth
Thanks Beth I hope you like it!