Spinach dip is one of those things that nearly everyone loves, and it is always around during the holidays, sporting events, cocktail parties, and pretty much whenever people get together. It is so yummy, but by taking a look at the ingredients, it is not healthy at all. Tons of mayo and sour cream bulk this recipe up with saturated fat and tons of calories. The standard serving is classified as 2 tablespoons…..TWO TABLESPOONS??? Who eats that little spinach dip? I mean, seriously?!?! In that small amount there are 8 grams of fat, 80 calories, and 2.5 grams of saturated fat (too much!), and no one eats just one serving! So last week I was craving spinach dip so bad after my friend, Stacey, posted a picture of her delicious spinach dip in a bread bowl on her way to a party. DROOL. I had to make it, literally. I went out to the store a few hours later and picked up all the ingredients. Once I got home I decided I would try to tweak the original recipe and replace a lot of the bad ingredients with Greek Yogurt. These days it seems like everything can be replaced with Greek yogurt. I always use it in place of sour cream, and I can never tell the difference so I figured it would be the same story for the spinach dip. I did decide to leave a tiny bit of reduced fat mayo in the recipe, because mayo has a certain zing that is hard to replicate, and I didn’t want the recipe to feel like it was lacking something. Anyway, it turned out great! I worked out the nutritional information as well, and cut out all the saturated fat, reduced the fat by a ton, and the calories as well. I decided to make the serving a lot larger (2/3 cup), which to me seems more realistic.
This is how the nutritional information compares (both have 6, 2/3 cup servings)
I mean, look at the difference!!! By modifying with the greek yogurt you save 43 grams of fat, 350 calories, 14 grams of saturated fat, and you gain nearly 7 more grams of protein. This is a win!!!
Here is the recipe folks….
- 1 packet Knorrs Vegetable Recipe Mix
- 1/4 cup reduced fat mayo
- 10 ounces frozen spinach, thawed and drained
- 22 ounces Fage total 0% yogurt (or 2 cups+ 3/4 cup)
- Chives to garnish (optional)
- Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.
- A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Spinach Dip and garnish with a sprig of dill.
**My nutritional information does not include bread bowl or dippers.