Greek Spinach Dip

Sunset Magazine Photo

The March issue of Sunset Magazine has a recipe for a Greek spinach dip that sounds pretty good. It's basically spanakopita ingredients, less the eggs, plus Greek yogurt. The 2% fat Greek yogurt at Trader Joe's is wonderful and almost fat free, although you wouldn't know it to taste it.

When I make this dip, I'll probably replace the twelve ounces of fresh spinach with a ten ounce package of chopped frozen spinach, well drained, for economy's sake. And use red onion in place of shallots, for the same reason.

I suspect this is best if made at least an hour or two ahead so that the flavors have time to meld.