In a large skillet, warm olive oil over medium heat, then add the green onions (white and light green parts only) and cook until fragrant, about 1 minute. Add spinach and cook for another 2 to 4 minutes, then stir in red pepper flakes, salt and pepper; set aside to cool.
In a medium bowl, mix contents of dips packet with yogurt, then fold in spinach mixture and dark green parts of the scallions until well-combined. 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.