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Creamy Spinach and Yogurt Dip

This healthy recipe comes from NDSU Extension Service.


  • 1 10-oz. box frozen chopped spinach, defrosted and squeezed, drained for 20 minutes
  • 2 c. plain yogurt
  • 1/2 c. low-fat ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. minced scallions
  • 2 Tbsp. chopped fresh dill (optional)
  • salt and black pepper, to taste


Combine all ingredients in bowl. Mix well, cover and refrigerate. Serve with crackers or fresh vegetables.

Makes 30 servings.

Per serving: 25 calories, 1 gram (g) of fat, 2 g of carbohydrates, and 60 milligrams of calcium.

Filed under: spinach, vegetable, dairy, yogurt, dip
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