Tuesday, July 2, 2013

Spinach basil dip recipe from Betty Crocker

Two of my favorite summer greens are basil and spinach. They are so versatile and delicious, it's no wonder they are staples in my summer time recipes. This recipe from Betty Crocker combines the two of them in a dip that is so incredibly good.


  • 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain 
  • 3/4 cup reduced-fat mayonnaise or salad dressing 
  • 1 1/2 cups Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 
  • 1 can (8 oz) water chestnuts, drained, chopped 
  • 1/4 cup chopped fresh basil leaves or 1 tablespoons dried basil 
  • 2 tablespoons chopped green onions 
  • 1/2 teaspoon garlic salt 

In large bowl, mix all ingredients except raw vegetables or crackers. Serve with pita chips or raw vegetables for dipping.

Expert Tips
Try tasty dippers like baby carrots, sugar snap peas, sliced cucumber or halved grape or cherry tomatoes. Top with chopped, sweet red pepper for a garnish and serve with additional slices of red pepper with the dip.

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