I have a long history with spinach dip. When I was in high school there was only one "nice" restaurant that everyone went to on their big dates---you guessed it--- Applebees. You can now imagine my hometown (I promise it's so much better now!). When I had the occasion to be taken to such a swanky place I always got what any teenage girl would get if they're trying to impress a boy---the appetizer sampler. I would stuff my face with the buffalo wings, quesadillas, and of course my favorite the spinach dip. Still so good. It was a few years after that I actually looked up the nutritional information of the spinach dip and just about died. Do you know how many calories are in that little skillet?? Actually, if you don't know I'm not going to ruin it for you. Because once you see it the entire experience is tainted. But it's ALOT.
Luckily, this dip is so good you can indulge without feeling nearly as guilty!
The key players in this dip are the greek yogurt and sun dried tomato pesto. The pesto is so flavorful on its own that you won't miss all the cheese, cream, and mayo in traditional spinach dip.
Spinach Dip with Sun Dried Tomato Pesto
1 container frozen chopped spinach (thawed and drained of liquid)
1- 5 oz container Greek Yogurt ( I used Chobani)
1/3 cup of light mayo
1/3 cup grated parmesan cheese
2 tablespoons sun dried tomato pesto
pinch of pepper
1/8 tsp red pepper flakes
This dip is so simple---just mix everything together.
I know it may not look very appetizing but I promise it's delicious! I like it served cold or room temperature but you could probably heat it up too.