Greek yogurt and avocado lighten up this classic party dip that is packed with an excellent source of Vitamin A (85% DV), Vitamin K (180% DV) and Folate (25% DV).
California Avocado Greek Yogurt and Spinach Dip
Total Time: 15 min
Prep Time: |
Ingredients2 scallions, cut into 4 pieces each 2 ripe Fresh California Avocados, seeded, peeled and quartered 1/4 cup nonfat Greek yogurt 2 Tbsp. grated Parmesan cheese 1 Tbsp. fresh lemon juice 1 tsp. fresh lemon juice 1 Tbsp. reduced-sodium soy sauce or liquid amino acids 1 tsp. reduced-sodium soy sauce or liquid amino acids 1/2 tsp. garlic powder 1/4 tsp. freshly ground black pepper 1 (10-oz.) package frozen chopped spinach, thawed, moisture squeezed out well
- Place scallions in a food processor and blend until finely chopped.
- Add the avocados, yogurt, Parmesan cheese, lemon juice, soy sauce, garlic powder and pepper, and puree until smooth.
- Add spinach and pulse just until incorporated.
- For optimal taste, refrigerate for a few hours before serving.
Serving Suggestion: Serve with whole-grain pita chips and vegetable crudités.
Beverage Pairing: Pair with a crisp white wine, such as a Pinot Grigio.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados