Spinach Dip Recipe

By Cathie davidson

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 2/3 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced shallot
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2/3 cup Greek yogurt

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for at least 1 hour.

2. Serve in a bread bowl with reserved bread cubes, or simply serve in a bowl with fresh vegetables, crackers, tortilla chips or pretzels. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.