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Greek Yogurt Spinach Dip

This Easy Homemade Greek Yogurt Spinach 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!
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 55 minutes
Servings 6 People
Calories 165kcal
Author Taylor

Ingredients

  • 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

Instructions

  • 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!

Notes

* 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.

Nutrition

Calories: 165kcal | Carbohydrates: 10.4g | Protein: 13.9g | Fat: 8.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 838mg | Potassium: 446mg | Fiber: 3.6g | Sugar: 3.8g | Vitamin A: 6050IU | Vitamin C: 89.1mg | Calcium: 370mg | Iron: 1.1mg