This healthy spinach recipe is a light version of dip (thanks, yogurt!).
Recipe information
Yield
6 Servings
Ingredients
3
tablespoons extra-virgin olive oil, divided
2
11-ounce packages baby spinach
1
garlic clove, finely grated
1
1/2 cups plain 2% fat Greek yogurt
1
/2 cup finely chopped fresh cilantro
Kosher salt
Need to make a substitution?
Preparation
Step 1
Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.
Step 2
Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.
Step 3
DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead. Keep chilled (garlic flavor will intensify as it sits).
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 140 Fat (g) 8 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 16 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 290