This dip uses fresh spinach, tofu, and Greek yogurt– in place of mayonnaise, sour cream, and/or cream cheese– for a healthy, high-protein twist on a classic! (Don’t worry, it’s still amazingly creamy and delicious)


Spinach Dip


  • 1 lb fresh spinach, stems removed and thoroughly washed*
  • 6 oz plain, lowfat Greek yogurt
  • 1 block silken tofu
  • ⅓ cup shredded cheddar cheese
  • ¾ tsp salt
  • ½ tsp nutmeg (freshly grated is best but ground will do)


  1. Steam the spinach for 10 minutes, and then set aside to cool.
  2. Using a blender, combine the tofu and yogurt until completely creamy.
  3. Squeeze the excess water from the spinach and transfer to a cutting board. Chop into small pieces.
  4. Combine the tofu and yogurt mixture, the spinach, and all remaining ingredients into a bowl. Mix well until all the spinach is broken up.
  5. Refrigerate for at least an hour. Taste and adjust the seasoning before serving.
  6. This is great with crusty bread or crackers!
  7. *You can substitute 1 package of frozen spinach if fresh is unavailable. Just thaw out and skip the steaming step.

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