Ingredients:

  • 1 cup (240g) Non-fat plain Greek yogurt
  • 1/2 cup (120g) Light mayonnaise
  • 4 oz (115g) Light cream cheese, softened
  • 1/2 cup (120g) Low-fat sour cream
  • 10 oz (285g) Frozen chopped spinach, thawed and aggressively squeezed dry
  • 1 can (8 oz) Water chestnuts, drained and finely minced
  • 3 Green onions, finely chopped
  • 1 package (1.4 oz) Knorr® Vegetable recipe mix
  • 1/4 tsp Freshly cracked black pepper
  • 1/8 tsp Ground nutmeg

Instructions:

  1. Thaw the spinach completely. Place the 10 oz package in a bowl in the fridge overnight or use the defrost setting on your microwave. Note: Never use hot water to thaw as it turns the spinach mushy.
  2. Squeeze the spinach aggressively. Place the thawed greens in a kitchen towel and twist until no more green liquid drips out. Note: This is the most critical step for preventing a watery dip.
  3. Soften the 4 oz light cream cheese. Leave it at room temperature for 30 minutes until it yields easily to a thumb press.
  4. Mince the water chestnuts. Drain the 8 oz can and chop them into tiny cubes until they are roughly the size of a peppercorn.
  5. Cream the base. In a large bowl, whisk the yogurt, light mayo, cream cheese, and sour cream until the mixture is velvety and smooth.
  6. Add the seasonings. Fold in the Knorr® Vegetable mix, 1/4 tsp pepper, and 1/8 tsp nutmeg until the dried vegetables are evenly distributed.
  7. Incorporate the greens. Break up the squeezed spinach ball with your fingers and fold it into the cream base along with the water chestnuts and green onions.
  8. Chill and set. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Note: This allows the dried leeks in the mix to soften and flavor the dairy.
  9. Final stir. Before serving, give the dip one last vigorous stir to redistribute any settled juices.
  10. Taste and adjust. If you want more bite, add an extra crack of pepper just before it hits the table.