This Easy Homemade Spinach Greek Yogurt Dip uses Greek yogurt to keep it healthy but SUPER thick and creamy! It’s quick, easy, protein packed and always a hit at parties!
PIN Easy Homemade Spinach Greek Yogurt Dip
First posted 1/19/2015. Updated and republished 1/19/2018
Why the long face chum?
Oh, right. Because it’s Monday and you were hoping that somehowsomeway when you woke up, the world would magically stick to being the weekend forever.
I get it.
BUT, will you let me take 5 (maybe 6, depending on if you’re one of skim-the-pages kind of reader or if you eat, live and BREATHE every word on this little page in cyberspace) of your time to make it SO MUCH BETTER.
The suspense. Is it killing you? Don’t worry, it’ll be over in a few more sentences.
Uhhh, like now. I want to get you off the edge of your seat due to the above suspense.
I don’t want anyone falling off their chairs and blaming me. That is just a law suit waiting to happen. I know how your noggins work.
So. This EASY homemade spinach greek yogurt dip. It’s really kind of random in the sense of why-on-earth-is-there-CAULIFLOWER-in-my-dip. But, remember the cauliflower mashed potatoes, cauliflower tater tots, crockpot buffalo chicken dip with cauliflower, and Cauliflower pizza? Cauliflower can be anything that it sets its mind to.
That’s what my Momma always told me when I was a wee tyke, so I am going to pass these nuggets of knowledge onto the food that I eat too. Even veggies want to feel loved, you know?
Yes. You can send help now.
If the cauliflower wasn’t enough, I decided to pull the ol’ 1! 2! And throw in some SPINACH. You know, because SUPAFOOD!
It’s also pretty common to throw spinach in dip. Soooo, there’s also that reason.
If you’re trackin’ with me, this Greek yogurt spinach dip is about 85% vegetables. And your family isn’t even going to notice.
WHA BAM! You sneaky person you.
As much as I love me some veggies, I thought the dip needed more OOOMF. So in went the Greek yogurt. Because you can’t eat veggies without yogurt. Or something.
Just go with it. You know I have an affinity to throwing anyandall things protein into anyandall things food.
I tasted the above combo. It was good, but not GOOOD, if you know what I mean. This easy homemade spinach Greek yogurt dip needed something to kick it up to that ooeyy gooey, creamy “screw the crackers, I just wanna dip my WHOLE FACE” into this dip” level of general num and tastiness.
Really, it’s an obvious choice. Cheese is NEVER a bad idea. Especially when it’s with vegetables, because the vegetables make it basically a health food.
Throw the cheese into the dip and then X2 it with some cover-the-top-and-broil-to-warm-bubbly-perfection kinda action. It’s the kind of bubbly goodness that just makes you smile when you open the oven and see that golden brown, CHEESY top ’cause you just KNOW it’s gonna be food.
So, question: what’s your dipper of choice? The timid cracker?
The sort-of-adventurous finger?
Or the no-holds-barred-I’m-going-for-it face into bowl?
All 3 at once? Too much?
Easy Homemade Spinach Greek Yogurt Dip
This Easy Homemade Spinach Greek Yogurt Dip uses Greek yogurt to keep it healthy but SUPER thick and creamy! It's quick, easy, protein packed and always a hit at parties!
- 1 Head of garlic
- 2 tsp Olive oil divided
- 6 Cups Cauliflower, cut into bite sized pieces (560g)
- 1/2 Cup Onion roughly chopped
- 1 1/2 Cup Parmesan cheese grated and divided (4.5 oz)
- 1/2 Cup Plain Non Fat Greek yogurt
- 1 Tbsp 2% Milk
- 1 tsp Salt
- 1/4 tsp Smoked Paprika
- Pepper to taste
- 3 Cups Spinach, packed
- Preheat your oven to 400 degrees.
Cut the top of the head of garlic off, so that the tips of the cloves are exposed. Place it in center of a piece of tinfoil (shiny side in) and drizzle with 1 tsp of olive oil. Massage the oil into the garlic and then form the tinfoil around the garlic head tightly, like a little packet. Place on a small baking tray and cook until soft and fork tender, about 40-45 minutes.
While the garlic roasts, bring a large pot of water to a boil. Once boiling, place the cauliflower in, cover and cook until fork tender, about 10-15 minutes. Drain and place into a high powered blender.
Heat the remaining 1 tsp of oil in a small pan over medium heat and cook the onion until golden brown, about 5 minutes. Add it into the blender.
Once the garlic has cooked, add 1 cup of the grated Parmesan cheese, the Greek yogurt, Milk, Salt, smoked paprika and Pepper in the blender. Then, roughly chop 4-8 cloves of the roasted garlic,* and add it into the Blendter as well.
Turn the Blender on to the "blend" setting until smooth and creamy.
Once the dip is smooth, add in 2 cups of the spinach and turn the Blender to the "chop" setting just for a few seconds until the spinach is broken down.
Roughly chop the remaining spinach and stir it in, to add some texture.
Transfer to an oven-safe serving dish and sprinkle with the remaining 1/2 cup of cheese.
Bake, uncovered, until golden brown and bubbly, about 20-25 minutes. OPTIONAL: broil for a few minutes to get the cheese really golden!
- Let cool for a few minutes and DEVOUR immediately!
* The amount of garlic you uses depends on the size of your cloves, and an on how much garlic flavour you like. We like a lot of garlic and I used 4 very large cloves, and we found it perfect. Add a few at a time, taste and adjust to your liking.
FOR THIS RECIPE, I RECOMMEND:
(per 1/6 of the dip)
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