Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Spinach dip is easily one of the most tempting, most delectable appetizers around. Unfortunately, most recipes call for at least a block of cream cheese, if not more. Maybe also some sour cream, mozzarella, parmesan – I’ve had many combinations of these dips, and all of them were good.
And while I frequently like to eat the full-calorie version of things, it’s probably best that sometimes we make a little switcheroo and save ourselves several hundred calories. So that’s what we did with this super simple spinach dip swap.
Here’s what you need:
Start by sauteeing your onions and garlic, and eventually add the spinach. Make sure that all the water has cooked out or been squeezed out of the spinach before you proceed.
Then, adjust the heat to be on medium low and add the two containers of yogurt to the pan. Cook just long enough to heat thoroughly. Give the dip a couple of shakes of Parmesan cheese, and stir in.
Even though Greek yogurt is much thicker than regular yogurt, it still contains quite a bit of water and some of that will separate out as you cook. I recommend allowing the dip to rest in the pan for a few minutes while you do something else (prepare crudies or toasts for dipping, perhaps). In just a couple of minutes, there will be a little extra water around the edges. Use a large spoon or the lid of the pan to drain it off of the dip, and then move to whatever bowl you plan on serving from.