Recipe by Studentchef
...or low fat onion spinach dip. Either title works well for me. The yogurt really works well in this recipe, but it does add a different texture to similar recipes that have sour cream and cream cheese. But I seriously doubt anyone is going to know any difference as this turned out really great. Prep time includes thawing time, which I did halfway, hence the cooking of the spinach and the chill time.
- 2⁄3 cup frozen spinach, thawed
- 1 large yellow onion, finely chopped
- 1⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine
- 3⁄4 cup plain yogurt
- 1 cup low-fat mayonnaise
- 1 1⁄2 teaspoons basil
- 1 1⁄2 teaspoons parsley
- 1 1⁄2 teaspoons garlic powder
- salt and pepper
Directions See How It's Made
- Cook frozen spinach until done, about 5 minutes. Let cool completely.
- Melt butter or margarine in a frying pan. Add chopped onion and saute on medium low for about 5-7 minutes. Add the 1/4 tsp salt while sauteing. (This can be done while spinach is cooking. This way you will save cooking time.) Cool completely.
- Combine both to a medium bowl and add yogurt, mayonnaise, basil parsley, and garlic powder. Combine well. At this point add salt and pepper for taste. (you don't need to add too much salt as salt was added to the onions. I used another 1/4 tsp of salt at this point).
- Let chill for at least 30 minutes before serving in order to let the flavours blend.