Spinach dip is the best dip of all the dips.
I know I’m not alone in this opinion because when I googled “spinach dip”, over 5 million recipes came up. People loooove their spinach dip.
Whenever I go to an outdoor party or bbq, it’s the first thing I look for. And no, not to dip veggies in. I don’t pick it because it’s semi-green therefore semi-healthy. Few things are better than plunging salty potato chips into a big bowl of spinach dip.
So when I decided to throw a graduation party this weekend, I knew I had to make it.
Since I’ve already admitted to you all that I don’t eat this dip for health purposes (let’s be real…it’s just a delicious vehicle with which to eat more chips), I decided to try to make it healthier. Not fat free, salt free, calorie free, but as close as possible without sacrificing the taste.
So after testing a few options, here’s what I’ve come up with. It’s beefed up with greek yogurt so it’s got protein to fill you up, but it still has sour cream and mayo to balance out the tanginess of the yogurt. I’ve tried in the past, but I just have to admit defeat: you can’t make a whole dip with greek yogurt. You just can’t. It’s too tangy and too different from a normal-tasting dip. However, you can easily slip some in there and guests won’t be any the wiser.
I’ll be serving this alongside all my favorite chips (and veggies) at my graduation party. I hope you find a way to use it too! It’s delicious!
Bulked-up Spinach Dip
- 1 1/3 cup nonfat plain greek yogurt
- 2/3 cup light sour cream
- 1 cup light mayo
- 1 1.8 oz package dry leek soup mix (have no fear–it’s sounds scarier than it is)
- 5 oz can water chestnuts
- 2 10 oz. frozen packages of spinach (thawed and drained)
- Mix all ingredients together, making sure there is no liquid left from the thawed spinach
- Let sit for a few hours
- Serve and enjoy!