I’m sitting on my patio. The sun is shining. The breeze is blowing. There is a tall glass of iced-coffee on the table beside me, and I am writing.
Basically, I am in heaven.
As you know, I haven’t posted here in awhile. 😉
No recipes. No meal plans. No favorites. No updates. No thoughts and ideas. Just nothing. I decided to take the spring and summer off.
I’ve just been momming it big time these last few months.
Tennis, baseball, piano, gigs, tournaments. Teaching my son how to drive. Doctors appointments, orthodontist appointments, surgery (my daughter, not me). Swimming pools, day trips, summer bucket lists.
Not to mention trying to work and keep some semblance of order in my home. (Not doing so well with that last one, but it is hard to keep your home in order when you are never home).
And, I’ve actually been writing a lot too. I am 55,000 words into the book I am working on this summer. Sorry, I’m not sharing any more details yet, only that this is my first book project and a lifelong dream that I am working on fulfilling. I am excited that it’s been going so well and I can’t wait to finish; and then edit, rewrite and [hopefully] publish it soon.
Stay tuned for more news in the not too distant future. Or maybe the distant future – now that I write all that still needs to be done it sounds like a lot.
I’m still not entirely sure what the future of this blog is, but I decided rather than be paralyzed by uncertainty I should just go ahead and get back to sharing some of my favorite recipes and occasional random thoughts. I am planning to publish Tuesdays (recipes) and Thursdays (thoughts). Although, I may be a day late or a day early or even put up some extra content now and then.
I’ve decided I’m okay with that. And I hope you are too.
So, without further ado, today I bring you my favorite Spinach Dip recipe of all time: Homemade Greek yogurt Spinach Dip (without the soup mix).
I am pretty sure the first time I ever ate spinach it was in a dip. And for a long time, that was the only way I ate spinach. Now, it is one of my favorite vegetables – I love a good spinach salad with warm dressing or a spinach and feta omelet or sautéed spinach with just about anything.
And, yes, I still love spinach dip.
But I don’t love traditional mayonnaise or packaged soup mixes that contain potato starch, monosodium glutamate, maltodextrin, natural & artificial flavor, disodium guanylate, disodium inosinate, silicon dioxide and sulphites. (For a full ingredient list visit Knorr’s website: https://bit.ly/2M1NdxF).
I decided to come up with my own version of Spinach Dip that brings all of the delicious flavors without the chemicals, artificial flavors and extra sodium.
This recipe includes a few simple ingredients: frozen spinach, Greek yogurt, Primal Kitchen olive oil mayonnaise (or another clean substitute), garlic powder, onion powder, salt, pepper, dried chives, paprika, water chestnuts, and green onions. The hardest part about this dip is thawing the spinach. (Oh, and sometimes I get really crazy and use one package of frozen spinach and one package of frozen kale. But don’t tell the kids).
The hardest part of this recipe is making sure the spinach is well-drained. You don’t want soggy spinach or your dip will be too watery. And nobody likes a watery dip.
I prefer to thaw my spinach in the fridge over night, that way it’s not too hot or too cold to handle. Once thawed, I place the spinach into a colander and use my hands to push out as much water as possible. Then, I transfer the spinach to a tea towel and ring out the excess water.
If I haven’t planned ahead, or I have a sudden urge for spinach dip, then I set the package of frozen spinach into a bowl of warm water to help speed up the thawing process. I have been known to pop the spinach into the microwave to defrost, but this results in piping hot spinach that is much too hot to touch, so I don’t recommend this method.
While the spinach is draining I mix together the Greek yogurt and mayonnaise in a large bowl. Then I add the spices, water chestnuts and green onions and mix well. Finally, I stir in the thawed and well-drained spinach. Once the dip is mixed together, I transfer it to a covered container and pop it into the fridge for at least an hour.
I love spinach dip with all types of fresh vegetables: cucumber, peppers, carrots, celery, grapes tomatoes, radishes, snap peas, broccoli and cauliflower. It’s also delicious with pretzels, pita chips or even chunks of crus bread.
While spinach dip is great for parties and pot-lucks, I often make a big batch on Sunday and pack it into lunches all week long.
I hope you enjoy this Greek yogurt Spinach Dip as much as we do!
Greek Yogurt Spinach Dip (Without Soup Mix)
- 2 cups Greek yogurt (I used 2%)
- 3/4 cup Primal Kitchen olive oil mayonnaise
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried chives
- 1 8 oz can sliced water chestnuts
- 3 green onions, sliced
- 2 10 oz. packages frozen and drained spinach (or kale)
- Drain spinach well and set aside.
- In a large bowl, mix together Greek yogurt and mayonnaise.
- Combine spices in a small bowl and stir into the Greek yogurt and mayo. Add water chestnuts and green onions and mix well.
- And spinach and stir to combine.
- Transfer to a covered dish and refrigerate for at least 1 hour and up to five days. Serve with fresh vegetables or crackers.