This is my favorite spinach dip and one I hold near and dear to my heart. Didn't you know dips can have that affect on you? In actuality, this is one of the first things I ever made when I began cooking and I've been making it ever since.
Spinach dip is one of those classic appetizers everyone loves, but usually it leaves you feeling heavy and guilty after consumption. My version is lightened up a bit using yogurt and cream cheese which makes the dip thick and creamy. This would be perfect for your next tailgating party since football season is around the corner and the men are coming out of hibernation.
* Pita bread
* PAM Spray
* kosher salt
Preheat oven to 400 degrees.
Brush pita bread with olive oil and sprinkle with kosher salt.
Cut each loaf into eight triangles.
Bake in oven for 5 minutes. Remove from oven
Spinach Parmesan Dip
**Sorry I don't know where I got this recipe from since it's been so long
Makes 2 cups
1/4 cup = 64 calories
1 teaspoon olive oil
3 garlic cloves, grated
1/4 teaspoon salt
1 (10-ounce) package frozen spinach
1/2 cup basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/8 teaspoon black pepper
1/3 cup plain fat-free yogurt (can substitute Greek yogurt)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Defrost spinach and squeeze out excess water. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach is warmed through.
Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.
**If you want to make the dip a little fancy - serve it in little bite sized phyllo cups.
3 sheets frozen phyllo dough, thawed
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes
Spoon about 1 tablespoon filling into each phyllo cup. Bake until the filling is set, 15 minutes. Cool slightly in the pan and serve