Spinach Dip

Photo from Knorr

This afternoon I had some time to play around in the kitchen and was in the mood for snacking.  Here is a recipe remake that is sure to keep your tastebuds happy!  I have always had a weakness for creamy dips and spreads at parties and barbecues so I decided to make one that I could feel good about eating.  Typically this vegetable dip package calls for mayonaise and sour cream, but I used plain greek non-fat yogurt, which is only 60 calories in 1/2 cup and double the protein of regular yogurt!  Plus, greek yogurt is thicker than regular yogurt, so the texture stays very close to regular spinach dip.  I have been enjoying this dip with special k multi-grain crackers or celery sticks,  but torn french or Hawaiian bread is another crowd pleaser.





Spinach Dip

  • 1 pkg knorr vegetable dip mix
  • 3 cups non fat greek yogurt, plain (I prefer Greek Gods)
  • 1 can water chestnuts, finely chopped 
  • 1 pkg frozen spinach, thawed, all excess water squeezed out

Place all ingredients in mixing bowl and stir until well combined.  Refrigerate for at least 2 hours before serving.

Italian Style Fish

Here is a speedy recipe that is good for you and tastes amazing.  I love to make this dish on busy week nights, but it’s also perfectly acceptable for company.  Feel free to be creative with it and use whatever fish or seafood you have around.  The possibilites are endless!

Italian Fish

  • 16 ounces of seafood or fish fillets
  • 2 Tbsp olive oil
  • 1 bag spinach, fresh and ready to use
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 – 14.5 ounce can fire-roasted tomatoes
  • 1/2 cup parmesan cheese, shredded


Preheat oven to 400.  In large oven-proof saute pan, heat olive oil over medium high heat until it coats the bottom of a pan.  Add spinach and garlic.  Stir until spinach wilts.  Season with salt and pepper.  Add tomatoes and stir until combined.  Place fish fillets in pan and spoon tomato spinach mixture over the top.  Sprinkle with parmesan cheese and place in oven for 20 minutes.  Serve.

Serves 4.