Spinach and Parmesan Dip

Published December 22, 2013 by Hadufuns Bernardo

Spinach and Parmesan Dip

This spinach and parmesan dip recipe is best served with hearty wheat crackers. Just a little tip when doing the preparation- at first, you may notice the spinach almost overflowing in the skillet. When this happens, keep stirring until it begins to wilt. It will eventually reduce in volume.


  • 2 teaspoons olive oil
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 20 ounces fresh spinach
  • 1 cup basil leaves, loosely packed
  • 2/3 cup less-fat cream cheese, softened
  • 1/4 teaspoon black pepper
  • 2/3 cup plain fat-free yogurt
  • 1/2 cup grated fresh Parmesan cheese


  1. Heat a large skillet over a medium fire. Add the olive oil.
  2. Sauté the garlic in about a minute.
  3. Add the spinach and the salt.
  4. Sauté for another 3 minutes or till the spinach wilts.
  5. Bring the sautéed mixture into a colander and then press it until barely moist.
  6. Place the mixture in a food processor.
  7. Add in the cream cheese, pepper and the basil.
  8. Process the mixture until smooth.
  9. Place the processed spinach mixture into a bowl and then add the yogurt and the cheese.
  10. Mix well and chill before serving.

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