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Yogurt Spinach Dip

Yogurt Spinach Dip

  • Prep

  • Ready In


Plain yogurt is a great flavor addition to a simple spinach dip.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.
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We love this recipe. Always keep some in the fridge. It is great as a dip but also as a dressing in souvlaki pitas (instead of tzatziki) or on burgers. We use 1/2 cup of mayo instead of the full cup and add 1/2 cup of yogurt (total of 1 1/2 cups of yogurt). We prefer the consistency and the flavours stand out more with yogurt than mayo.


Yum! Huge hit! I used fat free yogurt, 1 10-oz package of extremely well-thawed and well-drained frozen spinach that I ran the knife through just to make sure there weren't any big pieces, 1 tsp of Italian seasoning instead of opening 3 separate containers for oregano, basil and parsley, garlic powder instead of garlic salt and Old Bay instead of Lawry's seasoning salt (what I had on hand). Delicious and not too salty for us...because of the Old Bay??


This is tasty and nutritious. Can't beat that. I used low-fat yogurt and mayo. I accidentally changed the spice measurement from 1/4 to 1/2 teaspoon and I'm glad I did. I added onion powder and used garlic powder instead of garlic salt. I used one teaspoon of season salt to cut back on the salt and it was still pretty noticeable. I added a heaping 1/4 teaspoon of crushed red pepper that really was great with it but it still could have used some water-chestnuts. I used about a cup of left-over steamed spinach and could have used more. Over all, very good stuff though. It's good to know that yogurt can be used in place of its less nutritious counterparts.