Hot Swiss And Spinach Dip With Yogurt Recipes

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SPINACH YOGURT DIP RECIPE BY TASTY



Spinach Yogurt Dip Recipe by Tasty image

Here's what you need: greek yogurt, crumbled feta cheese, baby spinach, fresh parsley, mint leaf, Frank's Red Hot Original, lemon, goat cheese, pretzel

Provided by Griffin Bohen-Meissner

Categories     Snacks

Yield 6 servings

Number Of Ingredients 9

1 cup greek yogurt
⅓ cup crumbled feta cheese
1 handful baby spinach
⅓ cup fresh parsley, chopped
¼ cup mint leaf, chopped
1 tablespoon Frank's Red Hot Original, and 1 lemon zested
lemon, half
3 oz goat cheese
pretzel, for serving

Steps:

  • Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
  • Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
  • Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
  • Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, Sugar 6 grams

SPINACH AND YOGURT DIP



Spinach and Yogurt Dip image

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 to 2 large garlic cloves (to taste)
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
1 clove, ground, or 1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

Steps:

  • Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
  • Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

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