Okay, shutting up about the weather. Let’s talk about dips. Creamy dips are so addictive, don’t you think?. You know, like one is too many and eight is not enough. That first bite will get you every time and before you know it you are staring at an empty bowl and a plate of chip crumbs. It happens.
I had that in mind when I was making this and I thought it would be nice to replace the usual ingredients in this dip with some lighter ones. Cream cheese and mayo may taste good to your mouth but they will do nothing for your waistline.
I wouldn’t quite call this a skinny recipe. I went for the real stuff with the cheese. Trust me, you can’t skimp on the parm. But it is much lighter. I love the slight tartness that the yogurt gives.
I used hearts of palm because they are really popular and common here. A traditional Chilean side salad usually consists of tomatoes, avocados, and hearts of palm.
I also used fresh spinach from my favorite produce stop. It was so fresh and crisp. Actually, that is what inspired this recipe. I had a ton of spinach and I had to do something with it.
I was really happy with this dip. Personally, I don’t know if I would rather eat it hot or cold but I do know that it is great with toasted bread. I cheated a little and toasted some slices of my leftover rye bread bowls from the other day.
This is sure to be a crowd pleaser, especially when you tell them that it’s lightened up. love at first bite.
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (14-ounce) can hearts of palm, drained and finely chopped
- 2 cups fresh spinach, chopped
- 2 tablespoons all-purpose flour
- 1/4 cup low-fat milk
- 1/2 cup sour cream
- 1 1/2 cups greek yogurt
- 1 cup freshly grated parmesan
- 1/2 cup shredded mozzarella cheese for topping (optional)
- Saute onions and garlic with oil in a skillet over medium heat until browned, about 5 minutes. Add spinach and hearts of palm and cook for 2 - 3 minutes more.
- In small bowl or cup, whisk milk and flour until there are no lumps. Reduce heat to simmer and pour it into the pan stirring constantly until it begins to thicken.
- Stir in yogurt and sour cream and continue stirring until most of the liquid is evaporated. Add parmesan and stir until melted.
- Pour dip into oven safe dish and top with mozzarella cheese if desired. Bake for 10 - 15 minutes or until cheese is melted and dip is bubbling.
- Serve hot with chips, pitas, or toasted bread. (It is also really good served cold)