Spinach Dip

Crackers and dip are really fattening.  As if the crackers didn't have enough fat and calories in them, whatever dip you use probably has more.

Not this one.  There's a touch of oil used to sautée the onions and garlic, but the rest is non-fat and actually very good for you.  Guilt-free dip!  Now I need to find guilt-free crackers.

10 oz frozen spinach
1/2 C finely chopped green onion
1 Tb olive oil
1 clove garlic
1 tsp salt
1 tsp lemon pepper
1/2 tsp dill
1 tsp lemon juice
2 C non-fat Greek yogurt

1.  Defrost spinach.  Microwaving is fine.  I specified frozen for its texture, but it needs to be defrosted before you can use it.

2.  In a medium fry pan, sautée onion and garlic in olive oil until soft.  Add spinach and combine.  Season with salt, lemon pepper, and dill.  Cook until excess liquid has evaporated.  Remove from heat and allow to cool to room temperature.

3.  In a bowl, combine spinach mixture and yogurt.  Stir in lemon juice.  Chill until ready to use, and do not let it sit at room temperature more than 2 hours.  I recommend putting out smaller bowls of it as necessary.

Makes about 1 quart

Difficulty rating  π