Lightened-Up Spinach Dip with Parmesan Pepper Flatbreads
Here is a lightened-up version of this classic party dip made with fresh spinach, lots of garlic, low-fat sour cream, mayonnaise and nonfat Greek yogurt. Serve the dip with these chewy, parmesan flatbreads made with prepared whole-wheat pizza dough.
Prepare flatbreads: Preheat oven to 400 degrees. Divide dough into 6 equal pieces and flatten with your hands into thin rounds. Grease a baking sheet with oil; place dough rounds on baking sheet and, using 1 tablespoon of olive oil, brush the rounds. Sprinkle the rounds with cheese and a generous pinch of salt and pepper. Bake for 14 to 15 minutes.
Meanwhile, prepare spinach dip: Heat remaining tablespoon oil in a large skillet over medium high heat. Add garlic, spinach and a generous pinch of salt and cook, tossing frequently, until the spinach is wilted.
Place cooked spinach into a fine-mesh sieve over a bowl or your sink and, using the back of your spoon, press out as much of the liquid as possible out of the spinach. Roughly chop.
Combine cooked spinach, scallions, yogurt, sour cream, mayonnaise and lemon zest. Season to taste with a generous pinch of salt and pepper. Serve with flatbreads.