Ingredients
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1 (10 oz) pkg frozen spinach, thawed
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2 cups plain nonfat Greek yogurt
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2 tbsp lemon juice
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1 envelope onion soup and dip mix
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1/2 cup roasted, salted cashew
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1/4 cup mayonnaise
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Assorted crudité
Steps
1
Squeeze the spinach very dry. In a food processor, pulse the yogurt, lemon juice, onion dip mix, cashews, and mayonnaise until smooth. Add spinach and continue pulsing, until smooth, stopping to stir occasionally. Season with salt and pepper.
2
Transfer to a serving bowl and cover with plastic. Refrigerate up to 2 days. Serve with the crudité.
