I have another terrific guest post to share with you! Jessie from Living Mostly Meatless doesn’t know it…but spinach dip is one of my ALL TIME favorite things. Loving this lightened-up version she created. Thanks for helping out, Jessie!
Hey ya’ll. I’m Jessie from Living Mostly Meatless and I’m happy to be here to help Rachel today.
Today I’m bringing you Spinach Dip. I grew up in Michigan on a lake so whenever I get a little bit of a dose of Vitamin D I crave spinach dip- because that was always our “boat snack.” So last week when it was almost 60 degrees in Chicago and I went for a really long walk, that craving kicked in. I went to make it and after looking at the ingredients I knew that there was no way I could feel good about serving a giant dish full sour cream and mayonnaise. I started playing around with it and settled on a mixture of Greek Yogurt, lemon juice, and Miracle Whip. Rest assured that it was the favorite dish of our Superbowl Party and no fan complained. I don’t think I could even tell the difference. I hope you enjoy it!
1 (10) ounce package of frozen spinach, thawed and liquid squeezed out
1/4 cup of shredded carrots
16 ounces of 2% Greek yogurt
3/4 cup Miracle Whip
1 tsp lemon juice
1 tsp lemon zest
1 package dry onion soup mix
Mix yogurt, lemon juice, lemon zest, and onion soup mix together in a medium bowl. Add carrots, and spinach. Mix well. Transfer to a serving bowl and serve with crackers, rye, pumpernickel, or pita bread.
Remember: It always tastes better when you’re on a boat too. Just sayin’.