Spinach pesto dip is a creamy mixture which can be served as an accompaniment for cut-up vegetables, breadsticks, potato wedges etc. It is flavoured with pesto and chopped spinach as well as the creaminess of the Greek yoghurt. This recipe is such a great way to use up spinach in your diet. Pesto is generally available in all Grocery stores. It is a sauce which traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmesan cheese or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.
Firstly, this recipe is a great example of how just a few fresh ingredients come together in just minutes to create a flavour-packed sauce. I love this dip as accompaniment for cut-up vegetables. Secondly, you can vary the veggies that you serve with spinach pesto dip – it’s just as great with peppers, endive and fennel as it is with celery and carrots. The very thought of this dip makes my mouth water.
You can choose between carrots, celery, cucumbers, peppers, endive or fennel for dipping instead of crackers for fewer calories and more nutrients. Well, I use it on anything and everything. I love to spread it on sandwiches, to use it as a pizza sauce or stir it into pasta or to dip my veggies in.
To make spinach pesto dip, you will require….
Ingredients
- 1 cup plain low-fat Greek Yogurt
- ½ 10-ounce package frozen chopped Spinach, thawed and squeezed dry
- ¼ cup Pesto
- A quarter tsp. Kosher salt
- ¼ tsp. Black pepper
- Cut-up vegetables, for serving (optional)
Method
- In a small bowl, mix together the Greek yogurt and spinach.
- To the mix, next add pesto and a quarter teaspoon each of salt and pepper.
- Mix all the ingredients together to form a dip-like consistency.
- Serve yummy and creamy spinach pesto dip with cut-up vegetables or any crisps of your choice.
