Prep time: 10 min Cooking time: 5 min
1 shallot, finely chopped
1 garlic clove, minced
1 Tbsp olive oil
10-ounce package frozen chopped spinach, cooked, cooled, and squeezed dry
1 1/4 cups non-fat Greek yogurt
4 ounces feta cheese, crumbled
1/2 lemon, juiced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
In a pan, sauté shallot and garlic in olive oil over medium-low heat for about 5 minutes, stirring occasionally.
Remove from heat and allow to cool to room temperature.
In a bowl, combine Greek yogurt, feta, lemon, spinach, garlic, shallot, and peppers.
Cover and refrigerate for 2 hours prior to serving, to allow flavors to meld.
Keep for up to 3 days in the fridge. Do not freeze.
Serve with fresh veggies, whole grain pita bread, crackers, or chips.