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Greek Yogurt Spinach Dip

Servings: 8

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


  1. In a pan, sauté shallot and garlic in olive oil over medium-low heat for about 5 minutes, stirring occasionally.

  2. Remove from heat and allow to cool to room temperature.

  3. In a bowl, combine Greek yogurt, feta, lemon, spinach, garlic, shallot, and peppers.

  4. 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.

Greek Yogurt Spinach Dip
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