Onion Spinach Spread

This spinach spread can double as a dip! If youʼre serving it at a party or a barbecue, you can place both unsalted tortilla chips and wheat crackers with it and let your guests decide.

Serves: 12Hands-on: 25 minutesTotal: 1 day 25 minutesDifficulty: Easy

Serves: 12


  • ½ cup plain low-fat yogurt
  • 1 medium onion, peeled and minced
  • 2 Tbsp. butter
  • 1 package (10 oz.) frozen chopped spinach
  • 1 clove garlic, peeled and minced
  • 1 Tbsp. lemon juice
  • ⅛ tsp. salt
  • ⅛ tsp. freshly ground black pepper


  • Line a strainer with a coffee filter. Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper.
  • Heat butter in a small skillet. Sauté onion until softened.
  • Cook spinach according to package directions and squeeze out excess liquid. Chop finely.
  • Combine yogurt cheese, garlic, lemon juice, salt, and pepper in a blender. Process until well blended and smooth. Transfer to a bowl. Fold in the onion and spinach. Cover and chill until ready to serve.