Summer Spinach Dip

In the summertime we laze by the pool and supper sometimes is simple, but healthy. Today my Summer Spinach Dip  inspiration came from one of my Instagram friends @treschicmommy to create some new dishes.  She posted a fabulous beetroot hummus.  I told her that I make a green pea one.  Then I thought of other vegetables that might make a good dip.

This is simply a spinach dip with the goodness of yogurt.  I decided to add parsley because I like Tabbouleh.  In this one dish you are getting an awesome serving of healthy.  My grandson loves dips and this was a big hit.

Parsley is loaded with nutrients and so many health benefits.  In the ” Blue Zone” diet leafy greens such as spinach, kale, beet and turnip tops, chard, and collards make the list of longevity foods.  Plants contain natural oils that are essential to our health.  A good read for parsley benefits:  https://www.readersdigest.ca/food/healthy-food/parsley-health-benefits/

Ingredients

• 3 cups chopped baby spinach
• 1/2 cup chopped Italian flat leaf parsley
• 1 cup plain Greek yogurt
• 2 cloves garlic
• 1 12/  tsp Italian seasoning( reserve a 1/2 for the top)
• 1/2 tsp red pepper chilli flakes (optional)
• salt and pepper
• 1/4 cup toasted sunflower seeds (sprinkling)
• 1/2 cup olive oil divided

Process

Buy some tender Baby Spinach, wash and chop. 

Roughly chop the parsley.

Everything goes into the food processor.  Pulse a few times.  

Next add in the garlic, yogurt, Italian seasoning, salt and pepper, chilli flakes and 1/4 cup olive oil.  

Pulse until smooth.  

Dress with 1/4 cup olive oil, 1/2 tsp Italian seasoning and the toasted sunflower seeds.  Put into the refrigerator for a few hours. Serve with pita or crackers or carrot and celery sticks.  I also like a little more ground black pepper on top.