Spinach Dip


  • 2 x 10 oz packages chopped spinach, frozen
  • 1/2 large onion, finely chopped
  • 2 large garlic cloves, minced + 1 small garlic clove, grated
  • 1 medium carrot, finely grated
  • 2 tbsp avocado or extra virgin olive oil
  • 2 cups Greek or regular plain yogurt (at least 2% fat)
  • 1/4 cup mayo
  • 1 tsp salt
  • Ground black pepper, to taste


  • Place spinach in a colander and defrost for at least 8 hours or overnight. Alternatively you could use a microwave.
  • Using your hands, squeeze as much water out as possible and transfer to a medium bowl. Set aside.
  • Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, 2 minced garlic cloves and carrot; sauté for 7 minutes or until translucent, stirring occasionally.
  • Transfer to a bowl with spinach along with yogurt, mayo, salt and pepper.
  • Stir well to mix and add grated garlic to taste.

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