As promised, here is my FIRST installment in my 21 Day Fix Memorial Day Survival Guide…
GREEK YOGURT SPINACH DIP!
This is GREAT with celery sticks, baby carrots or carrot “chips”. (My local grocery store sells fresh carrots sliced diagonally to look like chips.) You can store this in a Tupperware and take with you to the beach, to the pool, or your family’s BBQ!
So. What will you need to make some of this deliciousness?
- Green Onions
- 1 Small Can of Sliced Water Chestnuts in Water
- 1 Package of Frozen Chopped Spinach
- Plain Greek Yogurt (about 16 ounce container)
- Shredded Carrots (missing from the picture) – about 3/4 cup
- Shredded Parmesan
- Powdered Onion
- Sea Salt
Step One: Defrost the spinach and drain thoroughly. Upset about something? Take it out on the spinach and SQUEEEEEZE all of the water out of it. Set aside.
Step Two: Chop up your water chestnuts and green onions.
Step Three: With a fork, separate the spinach and add in the water chestnuts/green onions. Mix well.
Step Four: Add in 2.5 RED 21 DAY FIX containers of Greek yogurt. Mix, mix, mix!
Step Five: Now, chop up those shredded carrots! This should be easy peasy! The hard part is already done for you!
Step Six: Get spicy! Add you carrots to the bowl and start seasoning! I can’t give you an exact amount. Start with some of the sea salt, pepper, onion powder and paprika. Don’t go overboard. Mix in your spices and give it a taste. Keep seasoning until you find that PERFECT taste. Careful with the salt!
Step Seven: Sprinkle on 2 BLUE 21 DAY FIX containers of shredded parmesan cheese and stir.
Step Eight. ENJOY!!
The TOTAL container count for this recipe:
- 3 Green Containers
- 2.5 Red Containers
- 2 Blue Containers
You can EASILY split this recipe into 6 Servings, possibly 8!
Let me know how YOUR Greek Yogurt Spinach Dip came out! Have any suggestions? Questions? Feel free to post them or email me!