Avocado Spinach Dip (makes 3 cups)
½ -1 Tbsp olive oil
3 garlic cloves, minced
½ cup diced yellow onion
8 oz fresh baby spinach
2 ripe avocados, mashed
1 cup non-fat plain Greek yogurt
Juice of one small lemon (about 2 Tbsp)
1 Tbsp fresh chopped parsley (optional)
Salt and pepper to taste
Directions
Add oil to a large pan over medium heat. Brown garlic and onions (about 3 mins), stirring often. Add spinach and a pinch of salt. Cook spinach until wilted (2-3 mins), rotating spinach every 30 seconds. Once cooked, simmer until liquid evaporates. Remove from heat, transfer to a wide container or bowl and freeze for 10-15 minutes to cool. Meanwhile, blend or combine avocados, yogurt, lemon juice and parsley. Once cooked veggies are cooled, combine both mixtures in a serving bowl. Add salt and pepper to taste. Serve cold or warm* with carrots sticks, pumpernickel bread, pita bread, celery, whole grain Triscuits, snap peas, holiday tortilla chips, you name it! *Broil in an oven safe dish for 2 minutes.