Here is the traditional dip favorite, lightened up with Greek yogurt and kicked up with jalapeno. With this flavor combination, which has a little zip but is not spicy (trust!), you will never go back to plain spinach dip again. Seriously.
So, I had a bad day. Started with a mega-argument with my almost teenage daughter, moved on to a spat with my spouse, and we’ve come full circle with a bad dermatology appointment. “I think it could be basal cell carcinoma”. Those are scary words right? And it’s not even noon.
Here’s the thing, I am a dysplasia maker (read that: pre-melanoma). I have lots of freckles and little moles and because I have not been good about protecting myself, now they turn on me. One by one. So I go to the dermatologist every 6 months to see which of these little f***ers has decided to become a problem.
Because of my triathlon stuff, I have random tan lines ev-er-y-where. Boy, did she get on me. Clearly, I get a lot of sun. …She measured and remeasured the freckles we’ve been measuring for years. This one was still 5mm. Good. That one was still 3mm. Yay. She checked my ears. Ugh, so much sun damage ($95 later, I now have a new cream), but it looked like I was in the clear until… she got to my face and saw what I thought was my first age spot on my left temple. She called it a sun spot (was she trying to be nice?), underneath which appeared a different, darker spot. And that is a problem.
So now I get to wait 2 to 3 weeks for the biopsy results. It may be nothing or it may be something. I am sharing this because… sunblock. Wear it. And not just your face, but everywhere else too. No matter the weather. No matter the season. Especially you young chickadees that don’t think too far ahead. Like me.
So what does this have to do with this Skinny Spinach Jalapeno Dip? Everything! First, I am not going to pretend errything is awesome (yes, I have seen the Lego movie like 50 times). I am going to be honest. Always. Second, the Superbowl is this weekend and the Patriots WILL win, but I neeeeed to get you all this dip so you have time to make it, yes?
Aaaaannd, there’s the ingredients. Greek yogurt. Chobani, because it tastes best. It’s the only one I have found that hits that thick creaminess with notes reminiscent of real sour cream. It’s the only one that will silence the Greek yogurt nay-sayers. And spinach, because it tastes great yes, but it is also hella-loaded with vitamins and healthy stuff. And the rest because it is all flavor and all comes together into a little bowl of dipping love.
So make this dip for the game. And wear sunblock. Thank you, Erica
- 1-1/2 c (12 oz) plain Chobani Greek yogurt
- 1/4 c light mayonnaise (preferably olive-oil based mayo, it has more ingredients I can pronounce)
- 2 t Dijon mustard
- 1 (10 oz) pkg frozen chopped spinach, thawed and water squeezed out
- 2 green onions, white and green parts, thinly sliced
- 2 T finely diced pickled jalapeno pepper
- 1 t Beau Monde seasoning
- 1/4 t garlic powder
- 1/2 t dried thyme
- good pinch kosher salt
- dipper of choice, I recommend baby carrots, tortilla chips, or my favorite for this dip, pretzels
- Make sure the water is good and squeezed out from the spinach. Put the spinach in a bowl and break it up with a fork or your fingers. Add the remaining ingredients and mix well. I find a fork works best for this because of the spinach.
- This recipe yields about 3 cups of dip, or 12 servings. Nutritional info for 1 serving (~1/4 cup): 67 calories