From Hungry Girl
What’s the BEST thing about football season? A winning Bears team, men in tight pants, the potential to win some fast cash in John’s fantasy league, these are all good things. But the BEST thing? Football food. More specifically, a weekly excuse to make indulgent dips, wings, nachos, chili (gosh, I should not be writing this post right before lunch). Of course as we head into NFL week 9, it’s possible that these weekly extravagances might signal the beginning of the seemingly inevitable winter weight gain. Which is where a dip like this comes in to play. This isn’t one of my “it has vegetables in it, it must be healthy!” scams. It actually is pretty low calorie. The base is Greek yogurt instead of sour cream, and my yogurt-loathing husband was obsessed with it nonetheless. And while crackers will up the calorie load a bit, it’s fabulous on raw veggies as well. The only catch is that you MUST make it in advance. At least a couple hours, but over night is best. The seasoning is dehydrated onions and soup mix, and after a little time in the yogurt they rehydrate and bloom into the most flavorful, amazing dip ever. Which is precisely why I’m doing you a solid and posting this recipe on Saturday, a whole day before football Sunday – so get on it people!
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3 Tbsp dry veggie soup mix (it’s about half of one of the little packets you get in the dressing aisle)
- 1 10-oz package of frozen chopped spinach, thawed and squeezed dry (like death grip squeeze – you don’t want to water down your dip)
- 1/3 cup jarred roasted red pepper, drained
- 1/4 cup water chestnuts, diced
- 1 Tbsp dried minced onions
- In a medium bowl combine yogurt, mayo and veggie soup mix. Mix well.
- Stir in spinach, red peppers, water chestnuts and minced onions.
- Refrigerate at least 2 hours, better yet over night so the flavors can meld and rehydrate.