I get a tad carried away with my box grater. Once I start, stopping is a lost cause. You will literally have to pry whatever I’m shredding from my [hopefully still in-tact] fingers to stop me from obliterating the entire thing. I take my love of veggies seriously… and if you let me play with them? Forget about it! I promise to seek help if you promise not to judge me!
A few days ago I was baking [aka trashing the kitchen] and needed to grate ONE zucchini for my muffins. Before I knew what hit me, I had sacrificed two zucchinis and half of an english cucumber that happened to be standing by, minding its own business. “Ooh this is fun! What else can I grate!?” may have crossed my mind. I think it’s safe to say I had a *few* leftover veggie shreds.This girl can only do so much baking before the crazies set in, so I decided to make a bowl of refreshingly delicious veggie dip to offset the heat from the oven… and the sun. Man it’s hot outside!
|fun fun fun|
The Last Spinach Dip Recipe You’ll Ever Need
15 minPrep Time
15 minTotal Time
- 1/3-1/2 large english cucumber, coarsely grated
- 1/2 large zucchini squash, also grated
- 9oz frozen chopped spinach
- 1 packet of dried vegetable recipe mix [I used this one]
- 1 cup of plain Greek yogurt [Fage is my favorite!]
- 1 cup of regular mayo or a second cup of yogurt
- extra add ins:
- grated carrot
- chopped green onion
- grated radish
- Thaw frozen spinach.
- Once room temperature strain, squeeze and pat our any and all water from the spinach. I usually wring mine out in a stack of paper towels.
- Use a box/cheese grater to grate your veggies
- Combine all ingredients and chill for 2 hours to lock in the flavor! Viola!
- The premixed packets have a blend of dried veggies that I can't seem to find anywhere else, so hunt down a good one and get your dip on! I exclusively use Knorr , it's gluten-free and tastes phenomenal [not a add, just my fav!]
- Serve with sliced cucumber, zucchini rounds, baby carrots, celery sticks, and veggie chips!
Healthy Spinach Dip Tips + Tricks:
- When grating, leave the skin on the veggies for extra fiber + a burst of color.
- If you have ground flax on hand — add some to the dip!
- Don’t ever use fat-free mayonnaise. Ever. Mayo is, by definition, an oil and egg emulsion… if it’s fat free then it’s not technically a a food item; it’s a Franken-Food. Friends don’t let friends eat fake foods. Seriously, what the heck is IN fat-free mayo anyways?! It keeps me up at night..
- Fage-brand Greek yogurt tastes, to me, identical to sour cream, but has extra protein + less fat!
- Since we’re on the topic of fat, the antioxidants in vegetables absorb best when a little fat is present in the dish, so don’t over-think it. Just eat real food and enjoy! *steps down off CSA soapbox*
In the event that your friends are of the less-than-rare breed of jerks that habitually double-dip, simply cut english cucumbers into half-inch discs, scoop out the centers, and pile on the dip for spinach dip stuffed cucumber cups! Germaphobes everywhere will thank you, and now no one has to suffer the absolute horror of being the guy to break off half a chip in the dip bowl and attempt to fish it out.
Don’t act like you don’t know what I’m talking about. We’ve all been there…
so . . . how was it? Hands down, the best spinach dip of my life. I’m so glad I got overzealous with my grater! This gem tastes like a cross between your standard spinach dip with an ultra refreshing cucumber tzatziki sauce. Chilled spinach dip is one of those summer barbecue staples that nearly everyone beelines for, but you’ll be uber awesome for showing up with one that has the protein punch of greek yogurt and the added bonus of extra vegetables. Or you can wait until everyone begs you for the recipe to tell them it’s healthy.