2 9oz.chopped spinachthawed, drained and squeezed dry
1cupStonyfield Fat Free Plain Yogurt
¼cupwater chestnutsdrained and chopped
2cupgrated Parmesan cheese
1teaspoondried onion flakes
½teaspoondried parsley flakes
¼teaspoonground black pepper
Dash of cayenne pepper
1King's Hawaiian Sweet Round Bread
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.
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.