Basil-Spinach Dip with Pita Chips
PersonalPoints™ per serving

Total Time: 10 min
Prep: 10 min
Cook: 0 min
Serves: 1
Thick, creamy Greek yogurt takes the place of the usual mayo-and-cream cheese medley you'd find in traditional spinach dip. It provides all the wonderful richness that you would expect, only in a much healthier way. Serve this with thick-cut raw veggie slices like carrot, cucumber, jicama, or radish for easy scooping. Or, slather a spoonful of this creamy dip on top of a piece of cold poached chicken or salmon. It's also delicious folded into an egg-white omelet for a hearty hello to start any day. If you want to play around with this recipe, you could use arugula or watercress in place of the spinach for a peppery bite or quickly-blanched kale for a change of pace.
  • ½ cup fresh baby spinach, lightly packed
  • ¼ cup plain fat-free Greek yogurt
  • ¼ cup basil, fresh, lightly packed
  • 1 small uncooked scallion, chopped
  • 1 tsp water
  • 2 tsp grated Parmesan cheese
  • 1 pinch table salt, or to taste
  • 1 pinch black pepper, or to taste
  • 1 tbsp fresh tomato, diced
  • 6 whole-wheat pita chips, or regular

  1. Combine spinach, yogurt, basil, scallion, and water in a mini-food processor or blender; process until smooth (add more water if too thick). Scrape into a small bowl and stir in cheese. Season with salt and pepper; sprinkle with tomato. Serve with pita chips.
  2. Makes 1 serving.