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1 (10-ounce) package frozen chopped spinach, thawed
1 cup Horizon Organic plain yogurt
1 cup Horizon Organic lowfat sour cream
1/4 cup grated Parmesan cheese
1/4 cup finely chopped scallions
1-2 cloves garlic, pressed or minced
1 tsp. dried dill weed
1 (8-ounce) can water chestnuts, drained and diced
Kosher salt and freshly ground black pepper to taste
Cayenne pepper or Tabasco to taste
Place spinach in a colander and squeeze out excess water. Stir yogurt and sour cream together until smooth. Add spinach. Stir in remaining ingredients and combine thoroughly.
Refrigerate until ready to serve.
Note: For an even creamier dip, drain the yogurt before adding. Line a strainer with cheesecloth or a coffee filter. Place 2 cups of Horizon Organic lowfat yogurt in the lined strainer, cover with plastic, and set the strainer over a bowl. Place the whole assembly in the fridge for 1-2 hours to drain. You should end up with 1 cup of drained yogurt.
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