Vincent Lesage’s Spinach & Parmesan Dip Recipe
The chef at Angel Oak in Santa Barbara, Calif., uses greek yogurt to give the creamy dip a healthy makeover
2 tbsp. olive oil
1 yellow onion, diced (about 2 cups)
2 garlic cloves, chopped
1 lb. fresh spinach
4 oz. Parmesan cheese, grated (about 1 cup)
1 cup plain Greek yogurt
1½ tsp. kosher salt
1. Heat oil in a large Dutch oven over medium-high heat; add onion and garlic, and cook, stirring often, until onions are translucent, 5 to 6 minutes. Add spinach, and cook, stirring often, until wilted and liquid has evaporated, about 5 minutes. Drain in a colander. Cool completely.
2. Pulse spinach mixture, Parmesan, yogurt and salt in a food processor until smooth. Transfer mixture to a bowl; cover and chill until ready to serve.
Active time: 15 minutes
Total time: 30 minutes