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Introduction
The origins of this spinach yogurt dip can be traced back to the Mediterranean region, where fresh greens and yogurt have been staples in the cuisine for centuries. The combination of spinach and yogurt not only provides a delightful contrast of flavors but also offers a wealth of nutritional benefits. This dip has become a beloved addition to mezze platters and gatherings, where its bright hues and creamy texture make it a standout among an array of appetizers. Whether served as a refreshing accompaniment to pita bread or as a dip for crisp vegetables, this spinach yogurt delight celebrates the simplicity of wholesome ingredients, while paying homage to the culinary traditions of the region.
Ingredients
• 2 cups (120g) fresh baby spinach, washed and stems removed
• 1 cup (240g) plain Greek yogurt
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/4 cup (30g) finely grated Parmesan cheese
• 2 tablespoons (30ml) extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin (optional)
Step 1:
In a food processor or blender, add the fresh baby spinach, Greek yogurt, lemon juice, minced garlic, Parmesan cheese, olive oil, salt, black pepper, and cumin (if using).
Step 2:
Pulse the mixture until the spinach is finely chopped and the ingredients are well combined, scraping down the sides as needed. The dip should have a smooth, creamy texture.
Step 3:
Taste the dip and adjust seasoning with additional lemon juice, salt, or pepper if desired.
Step 4:
Transfer the spinach yogurt dip to a serving bowl and drizzle with a bit of extra olive oil on top, if desired.
Q: Can I use frozen spinach instead of fresh?
A: While fresh spinach is recommended for optimal flavor and texture, you can substitute with frozen spinach if necessary. Thaw and drain the spinach well before using.
Q: How long does the dip last in the refrigerator?
A: The spinach yogurt dip will keep well in the refrigerator for up to 3-4 days when stored in an airtight container.
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the dip a few hours or even a day in advance, and it will hold well in the refrigerator until ready to serve.
• Use fresh, high-quality ingredients for best flavor.
• Adjust lemon juice and seasoning to taste preference.
• For a thinner consistency, add a tablespoon or two of water or milk.
• Substitute Greek yogurt with regular plain yogurt for a lighter texture.
• Omit Parmesan cheese for a dairy-free or vegan option.
• Refrigerate for up to 3-4 days in an airtight container.
• Suitable for vegetarian and gluten-free diets.
Serve the spinach yogurt dip with fresh vegetables such as carrots, cucumbers, bell peppers, or pita chips for dipping.
Refrigerate any leftover dip in an airtight container for up to 3-4 days.
The dip comes together quickly, so have all the ingredients prepared and ready to go before starting.
- Use fresh, high-quality ingredients for best flavor.
- Adjust the amount of lemon juice and seasoning to suit your taste preference.
- For a thinner consistency, add a tablespoon or two of water or milk.
Substitute Greek yogurt with regular plain yogurt for a lighter texture. Omit Parmesan cheese for a dairy-free or vegan option.
This dip pairs well with white wine, such as a crisp Sauvignon Blanc or Pinot Grigio. Alternatively, try it with a light beer or sparkling water.
Best in spring and summer when fresh spinach is readily available.
Contains dairy (Greek yogurt and Parmesan cheese). Can be made dairy-free by omitting the Parmesan cheese.
