Rich and Flavorful Spinach and Leek Dip is made healthier with Greek Yogurt
- 16 Ounces Chopped Frozen Spinach
- 3 Leeks
- 4 Tablespoons Butter
- 5.3 ounce Plain Greek yogurt
- 1 Tablespoon Light Sour Cream
- Salt and Pepper and optionally, a pinch of sugar
Cook the frozen spinach, transfer to a large mixing bowl and let it start to cool
Heat a large saucepan over medium low heat and melt the butter. Wait until all of the foam has bubbled off
Chop the ends off of the leeks, cut in half and rinse thoroughly between each layer to get all of the dirt out. Thinly slice the leeks
Cook leeks over medium for 3-5 minutes, but don’t allow them to start to brown on the ends. When they become just translucent, reduce heat to medium and cook for another 20-25 minutes until they develop a deep, brown color
Optional: You can accelerate the process by adding a pinch of sugar to the leeks, but you won’t get the same flavor. It does save about 10 minutes though.
Remove from heat and allow the leeks to cool.
When the spinach and leeks are both cool to the touch, combine them together and mix in the yogurt and sour cream. Season to taste.