SPINACH-YOGURT DIP

MAKES ABOUT 2 CUPS

The spinach, yogurt and garlic make this a very healthy dip. You can use more or less spinach as desired and the cheese is optional, but good. Serve with pita triangles, crackers or vegetable crudites.

INGREDIENTS

10 ounces frozen chopped spinach, thawed and squeezed dry

3 large cloves garlic, finely minced (use less if a milder flavor is desired)

2 teaspoons fresh lemon juice

8 ounces plain yogurt (I use reduced fat)

1 tablespoon chopped chives

1/8 teaspoon ground nutmeg

1 tablespoon freshly grated Romano cheese

Salt and pepper to taste

Mix all ingredients together until well-combined. Taste for seasoning. Cover and refrigerate for at least 2 hours or overnight. Let come to room temperature before serving.

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