Greek Yogurt Spinach Dip


Cut the top of the head of garlic off & rub w/oil. Wrap in foil and roast at 400 for 45 minutes


Bring a large pot of water to a boil. Place the cauliflower in, cover and cook until fork tender, about 10-15 minutes. Drain and place into a high powered blender


Heat 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 grated Parmesan cheese, Greek yogurt, milk, salt, smoked paprika and pepper in the blender. Then, roughly chop 4-8 cloves of the roasted garlic, and add it to the blender


Turn the blender on to the “blend” setting until smooth and creamy.


Once the dip is smooth, add in 2 cups of 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,


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!

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