Food & Wine’s Kay Chun makes her lighter version of classic spinach dip with nonfat Greek yogurt.
Slideshow: More Party Dips
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
4 ounces curly spinach (4 packed cups), stemmed
1 cup nonfat Greek yogurt
1/4 cup chopped chives
1/2 teaspoon freshly grated nutmeg
Crackers, for serving
How to Make It
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until deeply golden, about 15 minutes. Stir in the remaining 1 tablespoon of oil and the spinach and stir until wilted. Transfer to a medium bowl and let cool to room temperature.
Stir the yogurt, chives and nutmeg into the spinach and onion and season the dip with salt and pepper. Serve with crackers.
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