Food & Wine’s Kay Chun makes her lighter version of classic spinach dip with nonfat Greek yogurt. Slideshow:  More Party Dips 

Kay Chun
June 2016

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© Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir the yogurt, chives and nutmeg into the spinach and onion and season the dip with salt and pepper. Serve with crackers.

Make Ahead

The dip can be refrigerated overnight

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