Yogurt Spinach Dip Recipe - Allrecipes.com
Yogurt Spinach Dip Recipe
  • READY IN 10 mins

Yogurt Spinach Dip

Recipe by  

"Plain yogurt is a great flavor addition to a simple spinach dip."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2007

We love this recipe. Always keep some in the fridge. It is great as a dip but also as a dressing in souvlaki pitas (instead of tzatziki) or on burgers. We use 1/2 cup of mayo instead of the full cup and add 1/2 cup of yogurt (total of 1 1/2 cups of yogurt). We prefer the consistency and the flavours stand out more with yogurt than mayo.

 
Most Helpful Critical Review
Oct 24, 2007

Good flavor, but DO NOT make this in a food processor. It becomes too watery. I'm not sure how I'll thicken this up... EDIT - added a small container of sour cream to thicken, and it definitely helped -- both with flavor and consistency. I hadn't realized before just how salty this was by the recipe. Much better now.

 
Jun 05, 2006

Yum! Huge hit! I used fat free yogurt, 1 10-oz package of extremely well-thawed and well-drained frozen spinach that I ran the knife through just to make sure there weren't any big pieces, 1 tsp of Italian seasoning instead of opening 3 separate containers for oregano, basil and parsley, garlic powder instead of garlic salt and Old Bay instead of Lawry's seasoning salt (what I had on hand). Delicious and not too salty for us...because of the Old Bay??

 
Aug 16, 2007

This is tasty and nutritious. Can't beat that. I used low-fat yogurt and mayo. I accidentally changed the spice measurement from 1/4 to 1/2 teaspoon and I'm glad I did. I added onion powder and used garlic powder instead of garlic salt. I used one teaspoon of season salt to cut back on the salt and it was still pretty noticeable. I added a heaping 1/4 teaspoon of crushed red pepper that really was great with it but it still could have used some water-chestnuts. I used about a cup of left-over steamed spinach and could have used more. Over all, very good stuff though. It's good to know that yogurt can be used in place of its less nutritious counterparts.

 
Dec 04, 2003

So easy and delicious! This tastes creamy and bright without the bitter taste you get with the frozen spinach type dips. I used baby spinach leaves, and and used non-fat yogurt. It's just really really good!

 
Feb 04, 2007

Super Bowl Sunday and I had a box of frozen spinach & took to the all recipes! Took everyones reviews into consideration on this recipe - cut way back on the mayo & added little sour cream - cut back on the seasoning salt & picked up differnce with the Old Bay, went with the fronzen spinach because had that on hand. Last went light on garlic powder in place of the garlic salt. Also added little ground pepper & a little grated Parmesan. With everyones helpful reviews - I think this creation is worth 5 stars! Will be a yummy hit at the big game!

 
Jun 11, 2006

I don't usually like plain yogurt, but this was a good use for it! I omitted all of the salt because people said it was too salty, added (1/3 cup?) shredded parmesan cheese and diced onions, and used around 3 cups of fresh chopped spinach instead of 1. Served with Hawaiian bread for the sweet contrast! Will use again.

 
Apr 30, 2008

This was a great recipe. I made a double batch for a cookout and people loved it. I did do less mayo and more yogurt, but I also added artichoke hearts and chopped water chestnuts. Also instead of the herbs suggested, I added a pack of onion soup mix...Yummy!

 

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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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