Spinach Yogurt Dip with Vegetables

INGREDIENTS:

2 cups Baby Spinach

1 cup Plain Greek Yogurt

Sea Salt & Black Pepper (to taste)

1 Carrot (large, cut into sticks)

1/2 Cucumber (large, cut into sticks)

2 stalks Celery (cut into sticks)

1 Yellow Bell Pepper (medium, sliced)

DIRECTIONS:

1. Heat a pot over medium heat. Add in the spinach with a splash of water. Cook for about five to seven minutes, stirring occasionally, until the spinach is wilted.

2. Remove from the heat and cool slightly. Roughly chop the spinach and transfer to a bowl.

3. Add the yogurt to the spinach. Stir and season with salt and pepper.

4. Serve the dip with carrots, cucumbers, celery, and bell peppers. Enjoy!

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately 1/3 cup dip and 1/2 cup vegetables.

Dairy-Free

Use plant-based yogurt instead.