Spinach Yogurt Dip Recipe By Tasty

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SIMPLE SPINACH YOGURT DIP



Simple Spinach Yogurt Dip image

With just 6 ingredients and 10-15 minute prep time, this creamy Borani/Spinach Yogurt Dip is super versatile and perfect for entertaining.

Provided by Samira

Categories     Appetizer     Side

Time 15m

Number Of Ingredients 6

10 ounces spinach
1 cup greek yogurt
1/4 cup walnuts (crushed)
2 garlic cloves
2 tbsp olive oil
dried mint

Steps:

  • Blanch the spinach until it is wilted then drain well. Finely chop the spinach leaves.
  • Sauté the garlic with the oil over medium-low heat. Add the spinach and stir for a few minutes. This allows more water to evaporate as you don't want it to be too mushy.
  • Let it cool off for a few minutes, then squeeze out any excess water.
  • Mix the greek yogurt with the spinach. When ready to serve this spinach dip, sprinkle with dried mint and crushed walnuts and drizzle a bit of olive oil. Add toasted pita bread. Enjoy!You can refrigerate for up to 3 days in an airtight container.

Nutrition Facts : ServingSize 1 Side, Calories 210 kcal, Carbohydrate 8 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 99 mg, Fiber 3 g, Sugar 3 g

SPINACH YOGURT DIP RECIPE



Spinach Yogurt Dip Recipe image

One of the appetizers that you can make with spinach in autumn and winter is spinach and yogurt dip, which is very...

Provided by Samira

Categories     Food and Recipe

Time 30m

Yield 2

Number Of Ingredients 6

1 pound spinach
1 small onion
3 cups drained yogurt
3 garlic cloves
Salt and pepper
Oil

Steps:

  • Step 1
  • Remove the stems and wash spinach thoroughly. Then put them in a colander and dry them.
  • Step 2
  • Coarsely chop the spinach. Pour oil into a large pot. Add chopped onion and saute until golden. Add the spinach. Stir until wilted and soft.
  • Step 3
  • Cookout as much water as possible without burning it. Make sure the heat is gentle.Step 4
  • Remove spinach from the heat and let it cool. Now mix the cooled spinach, yogurt, grated garlic, salt, and pepper in a large bowl.Step 5
  • Refrigerate for an hour or two then serve with chopped walnuts, carrot, and cucumber sticks.

Nutrition Facts : Calories 200, Fat 20 grams

SPINACH YOGURT DIP RECIPE BY TASTY



Spinach Yogurt Dip Recipe by Tasty image

Here's what you need: greek yogurt, crumbled feta cheese, baby spinach, fresh parsley, mint leaf, Frank's Red Hot Original, lemon, goat cheese, pretzel

Provided by Griffin Bohen-Meissner

Categories     Snacks

Yield 6 servings

Number Of Ingredients 9

1 cup greek yogurt
⅓ cup crumbled feta cheese
1 handful baby spinach
⅓ cup fresh parsley, chopped
¼ cup mint leaf, chopped
1 tablespoon Frank's Red Hot Original, and 1 lemon zested
lemon, half
3 oz goat cheese
pretzel, for serving

Steps:

  • Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
  • Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
  • Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
  • Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, Sugar 6 grams

SPINACH AND YOGURT DIP



Spinach and Yogurt Dip image

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 to 2 large garlic cloves (to taste)
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
1 clove, ground, or 1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

Steps:

  • Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
  • Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH DIP WITH GARLIC, YOGURT AND DILL



Spinach Dip With Garlic, Yogurt and Dill image

Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer

Time 50m

Yield About 2 cups

Number Of Ingredients 14

10 ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
3/4 cup sliced scallions, whites and greens (from about 1 bunch)
1/2 cup plain Greek yogurt, preferably whole milk
1/2 cup cream cheese, softened
1/2 cup chopped dill
2 tablespoons chopped parsley
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons freshly squeezed lemon juice, plus more to taste
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
3/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra-virgin olive oil, plus more to garnish
Urfa or Aleppo pepper flakes, for garnish (optional)

Steps:

  • If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
  • In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
  • Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
  • Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

ZESTY SPINACH DIP RECIPE BY TASTY



Zesty Spinach Dip Recipe by Tasty image

Here's what you need: frozen spinach, cream cheese, shredded mozzarella cheese, grated parmesan cheese, Tasty Zesty Spice Blend, kosher salt, chip

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Time 12m

Yield 6 servings

Number Of Ingredients 7

20 oz frozen spinach
6 oz cream cheese, cubed
1 ¼ cups shredded mozzarella cheese, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon Tasty Zesty Spice Blend, plus more for topping
½ teaspoon kosher salt
chip, or carrots or celery sticks, for serving

Steps:

  • In a medium microwave-safe bowl, microwave the spinach until completely defrosted, about 5 minutes. Remove from the microwave and let sit until cool enough to handle, about 5 minutes.
  • Transfer the spinach to a surface lined with 4 paper towels. Gather the towels around the spinach and position over the bowl. Wring out to remove all of the moisture. Discard any excess liquid that accumulates in the bottom of the bowl.
  • Return the spinach to the bowl and add the cream cheese, 1 cup (100 g) shredded mozzarella, 4 tablespoons Parmesan, the zesty spice blend, and salt.
  • Microwave for 4 minutes, stirring halfway, until the cream cheese is completely softened and the mozzarella is melted. Stir well to combine, then microwave for 30 seconds more to melt any remaining cream cheese clumps.
  • Top with remaining ¼ cup mozzarella and tablespoon of Parmesan. Return to the microwave for 1½-2 minutes, until the mozzarella on top is melted. Sprinkle with more zesty spice blend.
  • Serve with chips, carrots, or celery.
  • Enjoy!

Nutrition Facts : Calories 210 calories, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 2 grams

HOT SWISS AND SPINACH DIP WITH YOGURT



Hot Swiss and Spinach Dip with Yogurt image

This dip is always a hit at parties, and I never have any left over! You can make it ahead and refrigerate it overnight. Serve with tortillas, crackers, French bread, or pita chips.

Provided by Anne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup creamy salad dressing, e.g. Miracle Whip ™
½ cup plain yogurt
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4 ounce) can chopped green chile peppers, drained
1 cup shredded Swiss cheese
¾ cup grated Parmesan cheese
1 clove garlic, peeled and minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 small tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
  • Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 4.7 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 2.9 g

GREEK YOGURT SPINACH VEGGIE DIP



Greek Yogurt Spinach Veggie Dip image

Based on a back of the package recipe from Knorr, with only a couple of changes. The tartness from the Greek Yogurt is delicious! If you really love sour and firm Greek yogurt, use Chobani or Fage. However, if you prefer a sweeter/creamier variety, use Stonyfield or Greek Gods. For a super sour punch, use Siggi's. The original recipe also calls for Mayo, instead of Sour Cream. However, I have found that the "eggy/oil" of mayonaise to be a strange contrast to the lovely greek yogurt, so prefer sour cream. (Inspired by The Modern Dad) If you are trying to go low fat, choose non-fat varieties for the yogurt and sour cream. However, you will loose the creaminess which is ah-so-nice especially when paired with a spicy dish!

Provided by Norah Shannon

Categories     < 15 Mins

Time 12m

Yield 4 Cups, 8 serving(s)

Number Of Ingredients 6

1 (10 ounce) box frozen chopped spinach, cooked, cooled and squeezed dry
1 cup Greek yogurt
1 cup sour cream
1 (1 1/2 ounce) package vegetable soup mix
1 red bell pepper, diced (optional)
3 green onions, chopped (optional)

Steps:

  • Combine all ingredients.
  • Chill for 2 Hours, or overnight.
  • Serve to your favorite people!

Nutrition Facts : Calories 81.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 15.1, Sodium 382.8, Carbohydrate 5.3, Fiber 1.2, Sugar 1.4, Protein 2.5

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