Reviewed: Aug. 18, 2009

This was pretty good. Made and served with Hawaiian bread. There's something missing in it...I think it needs a bit of a kick but I'll definitely make this before I ever buy that chemical tasting stuff in the store! I might add some cayenne next time. Just a pinch.

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jjula1979

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2009

Way too much salt. After I doubled the recipe without adding the seasoning salt and garlic salt, it was perfect.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Amazing that this doesn't have oil in it. I'd say it was comparable to many on the shelves. I too drained the yogurt in a strainer with a coffee filter, for a few hours, added less of the low fat mayo, dry seasonings, baby spinach and we spread it on a baguette and it was just lovely. I chopped that baby spinach in my Cuisinart, so it doesn't look like the pictured recipe, better!

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delcar

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Reviewed: May 25, 2009

I have discovered "Greek style" yogurt...it is so thick and creamy and just delicious in anything calling for sour cream or plain yogurt.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: May 25, 2009

Used chopped water chestnuts & green onions like usual spinach dip. I also cut down the mayo,(1/2 cup), & used fat free, increasing the yogurt to 1 1/2 c. Using fresh herbs makes it even better, if your wanting to find ways to use up herbs from your garden. Pretty good.

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Gina

Cooking Level: Professional

Home Town: Medford, New Jersey, USA

Living In: Marlton, New Jersey, USA

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Reviewed: Mar. 5, 2009

In order to keep this from becoming too "liquidy" I buy my yogurt (nonfat) a few days ahead of time and drain it in the refrigerator through a cheesecloth lined strainer over another bowl. This will yield about 1/3 less yogurt but it then has the consistency of soft cream cheese. I also use 1 1/2 cups yogurt and 1/2 cup mayo rather than 50/50.

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mvjacque

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Reviewed: Feb. 27, 2009

This is a good, healthy alternative to sour cream type spinach dip. It is a little more watery, but this is due to the less fat content. It isn't too watery though. I added artichokes and a little less mayo and it was very tasty :)

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dinowoobie

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

So good on crackers and veggies. Wonderful alternative to sour cream recipes, and probably healthier!

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sarahjeanne18

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Reviewed: Dec. 12, 2008

Best healthy dip ever!!! I really enjoy the fresh flavors and the nutritious component of this recipe. I used 3 cups of spinach instead, used nonfat plain yogurt, 1/2 cup of reduced fat mayonnaise and 1 tsp of dijon mustard, fresh basil along with the dried seasoning suggested. Taste fantastic.

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rebwong

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Reviewed: 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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RachB

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

This turned out pretty good. It doesn't taste exactly like the spinach dips at the store, but it's definitely a lot healthier and pretty good tasting too! I also cut down the mayo by half a cup and increased the yogurt by half a cup. I put in all the spinach I had, which was the whole bunch that they sell at the stores in the fresh produce section.

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sadiazq

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Reviewed: Oct. 19, 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.

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ENSeeber

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: 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.

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 4, 2007

This was pretty gross, which is such a shame because I really wanted it to be good! I took the suggestion of another reviewer and subed an extra 1/2 cup of yogurt for the mayo, but I think that made it worse. I also ended up with waaaaay too much "sauce", so I kept throwing spinich in. I added artichokes, onions, parm, and still it wasn't very tasty :( It did taste the best when I ate it on bell pepper "chips"

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 6, 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.

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mtlfoodie

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Reviewed: Feb. 4, 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!

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STACY

Cooking Level: Intermediate

Living In: Rock Hill, South Carolina, USA

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Reviewed: Jan. 28, 2007

The taste of mayonnaise was too strong.

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jvmaurer

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Reviewed: Jan. 18, 2007

The worst recipe I've tried so far. No redeeming factors whatsoever. Used garlic instead of garlic salt & still WAAAAAY too salty. Sorry, but I followed everything to a "T", but no good.

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Betsy Babe

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 6, 2007

This definitely tastes mayo-y, but it got good reviews from my guests.

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CINDY WAIT

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Reviewed: Aug. 17, 2006

This was allll the rage at my block party. My brother and his friends almost ate all of it before most of our guests arrived! I even used FAT FREE yogurt, and no one knew! I used more spinach for it too, as it seemed you can keep adding and adding. My boyfriend cut up some whole wheat pitas, brushed with olive oil and basil, and viola! Perfect combo. I like it better than any other spinach dip I had, and felt it was a healthier too.

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kpistachio

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Yogurt Spinach Dip

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