SPINACH DIP
About 2 cups
For a richer dip, replace ½ cup of the yogurt or sour cream with ½ cup mayonnaise.
Squeeze the moisture from:
- One 10-ounce package frozen chopped spinach, thawed, or 1 pound fresh spinach, cooked and chopped
Mince in a food processor:
- 3 green onions, coarsely chopped
- 1 to 2 garlic cloves, coarsely chopped
Add the spinach along with:
- 2 cups plain Greek yogurt or sour cream
- ¼ cup grated Parmesan
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- Salt to taste
Pulse until smooth. If desired, stir in:
- (One 4-ounce can water chestnuts, drained and chopped)
Refrigerate for 1 hour before serving.