Spicy Sautéed Spinach Dip

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  • Prep 10 m
  • Cook 5 m
  • Total 15 m
Servings: 8


  • 1 packet Hidden Valley® Greek Yogurt Dips Mix
  • 1½ cups nonfat Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 scallions, thinly sliced, white and dark green parts separated
  • 1 cup chopped frozen spinach, thawed
  • ¼ teaspoon red pepper flakes
  • sea salt and black pepper, to taste


  1. 1. In a large pan, warm the olive oil over medium heat. Add garlic and white and light green parts of the scallions and sauté until fragrant, about 2 minutes. Add spinach and sauté another 2 to 4 minutes. Stir in red pepper flakes and season to taste with salt and pepper. Set aside to cool.
  2. 2. Mix contents of dips packet with yogurt. Add spinach mixture and dark green parts of the scallions. Stir well to combine. Refrigerate at least 1 hour to thicken.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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