Serves: 4 to 6
Serving size: 3 ounces, which is very generous
Calories per serving: 172
My flavorful version makes everyday dips seem bland in comparison. You can serve the dip at room temperature or nuke it briefly to warm it up. I guarantee you will not have any leftovers. If by some miracle there are, store the remaining dip in a covered container in the refrigerator. Use raw or crispy roasted vegetables to scoop up the dip. I like roasted cauliflower or fresh veggies with this dip. Also try baking your own root vegetable chips like beets and sweet potatoes.
1 tablespoon plus 1 teaspoon olive oil
4 or 5 shallots, thinly sliced
2 cups plain nonfat Greek yogurt
⅓ cup reduced-fat cream cheese, at room temperature
2 tablespoons snipped fresh chives
1 teaspoon minced garlic
3 cups tightly packed baby spinach
1 tablespoon white wine
⅛ teaspoon freshly ground black pepper
In a large skillet, heat 1 teaspoon of the olive oil over medium heat. Add the shallots and cook for 8 to 10 minutes, or until caramelized, stirring occasionally to prevent burning. Set aside.
In a medium bowl, stir together the yogurt, cream cheese, and chives. Fold in the caramelized shallots.
In the same skillet in which the onions were cooked, heat 1 tablespoon of olive oil. Add the garlic and spinach and cook for 2 minutes. Add the wine and scrape the bottom of the pan to release any browned bits. Add the cooked spinach and any liquid from the skillet to the yogurt mixture and stir to combine fully.
Serve with roasted cauliflower or fresh veggies.