January 28, 2015

In the Kitchen: Greek Yoghurt Spinach Dip

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Lighten up your Super Bowl snacking with a homemade Spinach dip using Byrne Hollow Farm Greek Yoghurt instead of cream cheese!

 

 

 

 

 

 

 

 

Ingredients:

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1 medium onion, sliced

2 garlic cloves, minced

1 Tbsp. olive oil

1/2 tsp. each: salt, pepper, hot sauce

10 oz. baby spinach

3/4 cup Byrne Hollow Farm Plain Greek Yoghurt

1/4 cup Byrne Dairy Sour Cream

2 oz. Byrne Dairy Extra Sharp Cheddar Cheese, shredded

 

1. Preheat a skillet to medium-high heat. Add the olive oil and sliced onion. Season with salt and pepper. Sauté for 8-10 minutes, or until onions are translucent and golden brown.

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2. Add the garlic and cook for 1 minute. Add spinach to the pan and cover with a lid (it will look like the pan is too full, but the spinach will wilt.)

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3. After 2-3 minutes, remove lid (be careful of the steam) and stir to combine wilted spinach, onion, and garlic. Turn stovetop off, and remove pan from heat.

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4. Add Greek Yoghurt and Sour Cream; mix to combine. Optional: transfer mixture to a blender and pulse to desired consistency.

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5. Transfer dip to a baking dish and top with shredded cheese. Bake at 375°F for 8-10 minutes, or until cheese is golden brown. Serve with chips & veggies to dip!

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Get Scoopin’!

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