Make a lighter version of my cold Yogurt Spinach Dip. This recipe comes together in under a half hour and feeds a hungry crowd! Most will never even know it’s healthier for them!
Don’t get me wrong. I love a good Spinach Artichoke Dip, but I don’t really like how fattening it can be. I also, love a good make ahead dip and this Yogurt Spinach Dip recipe is not only lighter but an easy make-ahead appetizer but is served cold. So no worrying about the logistics of how do I keep this dip warm?
Directions
First, in a large bowl combine the drained chopped spinach, yogurt, Worcestershire sauce, water chestnuts, grated Parmesan cheese, dried onion flakes, dried chives, garlic powder, salt, ground black pepper, parsley, dill, and cayenne. Mix well until fully incorporated.
Refrigerate for at least one hour or overnight.
Before serving, cut the middle out of the King’s Hawaiian Sweet Round Bread. Take the middle part of the bread that you cut out and dice to serve on the size for dipping. Next, pour the spinach dip into the bread bowl and enjoy.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make this healthy spinach dip recipe.
- Serving Suggestions – This yogurt spinach dip is great with the reserved bread cubes, tortilla chips, cracker, or even fresh vegetables for dipping.
- Yogurt – I like to use plain yogurt but you can use Greek yogurt for a tangier twist on the dip.
- Additional Veggies – You can add in minced red bell pepper, finely diced cucumbers, or even diced canned (drained) artichoke hearts into the dip.
- Amount Made – This recipe makes about 2.5-3 cups of spinach dip.
- Dietary Calculations – These dietary calculations are based on 24 ounces of dip with 2 ounce portion sizes.
Dip Recipes
Craving more dips? Try these other dip recipes.
If you make this spinach dip with yogurt recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Yogurt Spinach Dip
Equipment
- Mixing Bowl
Ingredients
- 2 9 oz. chopped spinach thawed, drained and squeezed dry
- 1 cup Stonyfield Fat Free Plain Yogurt
- ½ cup mayonnaise
- ½ teaspoon Worcestershire sauce
- ¼ cup water chestnuts drained and chopped
- 2 cup grated Parmesan cheese
- 1 teaspoon dried onion flakes
- ¼ teaspoon dried chives
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Dash of cayenne pepper
- 1 King's Hawaiian Sweet Round Bread
Instructions
- In a large bowl combine the drained chopped spinach, yogurt, Worcestershire sauce, water chestnuts, grated Parmesan cheese, dried onion flakes, dried chives, garlic powder, salt, ground black pepper, parsley, dill, and cayenne. Mix well until fully incorporated.
- Refrigerate for at least one hour or overnight.
- Before serving, cut the middle out of the King's Hawaiian Sweet Round Bread. Take the middle part of the bread that you cut out and dice to serve on the size for dipping. Next, pour the spinach dip into the bread bowl and enjoy.
Notes
- Serving Suggestions – This yogurt spinach dip is great with the reserved bread cubes, tortilla chips, cracker, or even fresh vegetables for dipping.
- Yogurt – I like to use plain yogurt but you can use Greek yogurt for a tangier twist on the dip.
- Additional Veggies – You can add in minced red bell pepper, finely diced cucumbers, or even diced canned (drained) artichoke hearts into the dip.
- Amount Made – This recipe makes about 2.5-3 cups of spinach dip.
- Dietary Calculations – These dietary calculations are based on 24 ounces of dip with 2 ounce portion sizes.
Nutrition
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