No Southern Baptist gathering is complete without “that spinach dip with the water chestnuts” that one of the church ladies always brings. It’s practically a staple! My sister, aspiring to be the little old lady who feeds the masses, also brings it to our family get-togethers.
While it’s undeniably delicious, that classic veggie dip is loaded with fat, and it’s hard to stop eating once you start. I’ve been known to stand in the background, drooling, waiting for the dish to be empty before making my move through the serving line. But no more! This time, I decided to make a healthier version using 1/2 cup of plain nonfat Greek yogurt to pack in some protein.
By chance, I had a packet of Knorr Seasoning (though I wasn’t planning to make the full-fat version anytime soon), and voila! I created a guilt-free version of the famous Church Lady Veggie Dip, now 0 Smart Points per serving. It’s creamy, flavorful, and much lighter—without losing any of the deliciousness.
DURATION :
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2-4 servings
This light and flavorful veggie dip has become a favorite in our household. I’m thrilled to have found a way to enjoy it again with a protein punch for zero points!
Ingredients
- 1/2 cup nonfat plain Greek yogurt
- 1 tbsp fat-free mayo (optional, adjust to taste)
- 2 tbsp Knorr dry Vegetable Recipe Mix
- 1/5 block of frozen spinach (approximately 1/3 cup after squeezing out excess water)
- 1/4 cup chopped water chestnuts
Instructions
- Start by cutting off approximately 1/5 of the frozen spinach block and setting it aside to thaw.
- While the spinach thaws, chop the water chestnuts into small pieces.
- Once the spinach is fully thawed, use a paper towel to squeeze out as much water as possible. (Pro Tip: This keeps your hands from turning green!)
- In a bowl, mix together the Greek yogurt, fat-free mayo (if using), Knorr seasoning mix, spinach, and chopped water chestnuts.
- Chill the dip in the fridge for a bit before serving to allow the flavors to blend.
Notes
- For the best flavor, let the dip sit in the fridge overnight to allow the ingredients to meld together.
- This dip will last up to 3 days when refrigerated.
- It’s perfect for dipping carrot sticks, cucumber slices, or celery. If you enjoy it with crackers, don’t forget to account for any additional points. (It’s shown here with Trader Joe’s Savory Thin Edamame Chips—38 chips for 3 FSP.)
Enjoy!
