Basil-spinach dip with pita chips

Total Time:   28 min   Prep: 20 min  Cook:  8 min  Serves: 1
Difficulty: Easy

Thick, creamy Greek yogurt takes the place of the usual mayo-and-cream cheese medley you’d find in traditional spinach dip. It provides all the wonderful richness that you would expect, only in a much healthier way. Serve this with thick-cut raw veggie slices like carrot, cucumber, jicama, or radish for easy scooping. Or, slather a spoonful of this creamy dip on top of a piece of cold poached chicken or salmon. It’s also delicious folded into an egg-white omelette for a hearty hello to start any day. If you want to play around with this recipe, you could use arugula or watercress in place of the spinach for a peppery bite or quickly-blanched kale for a change of pace


Fresh baby spinach

½ cup(s), lightly packed


Plain fat free Greek yogurt

¼ cup(s)



¼ cup(s), fresh, lightly packed


Uncooked scallion(s)

1 small, chopped



1 tsp


Grated Parmesan cheese

2 tsp

Table salt

1 pinch, or to taste


Black pepper

1 pinch, or to taste


Fresh tomato(es)

1 Tbsp, diced


Whole wheat pita chips

6 chip(s), or regular


1. Combine spinach, yogurt, basil, scallion, and water in a mini-food processor or blender; process until smooth (add more water if too thick). Scrape into a small bowl and stir in cheese. Season with salt and pepper; sprinkle with tomato. Serve with pita chips.

2. Makes 1 serving.