Frank's Recipes! Spinach Yogurt Dip

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Spinach Yogurt Dip

2 cups fresh Spinach, with stems removed, then finely chopped
3/4 cup Low-fat Plain Yogurt
1/4 cup Reduced-fat Mayonnaise
1 clove Garlic, minced
1 tsp. fresh Dill, finely chopped
Salt and freshly ground Black Pepper to Taste

Makes about 1 Cup

In a medium-sized mixing bowl, combine the spinach, yogurt, mayonnaise, garlic, and dill. Season with salt and pepper. Refrigerate in an airtight container to store. Great as a vegetable dip, but even better with a little poached salmon.

NOTE:
Never poached a salmon fillet? It's easy! Don't poach it, bake the salmon. To do so, preheat your oven to 375-F degrees. Take the salmon fillets and place them in a baking dish that has been well oiled with about two teaspoons of olive oil. Turn the salmon fillets once, to coat them with the oil. Season with a bit of salt and pepper, and drizzle about 1/4 cup of dry white wine over the top of the salmon fillets. Bake for 18-20 minutes and make sure the thickest portion of the salmon fillet is opaque. Fantastic with a side of rice pilaf and a little spinach-yogurt dip, of course!