Greek Yogurt-Spinach Dip with FAGE Total


2 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 tsp dried oregano

½ tsp fine sea salt

1 (10oz) package frozen spinach, thawed and thoroughly drained

1 tbsp fresh lemon juice

½ cup diced jarred piquillo peppers or spicy pickled peppers, drained

1 cup FAGE Total 5%, 2%, or 0%

1⅓ cups grated Parmesan cheese (about 5oz), divided

½ cup crumbled feta cheese 

  1. Preheat oven to 375°F. Lightly grease a small oven-proof casserole dish.
  2. In a large skillet over medium heat, warm oil. Stir in onion, garlic, oregano, and salt and sauté until onions begin to soften, 5-7 minutes.
  3. Squeeze as much excess liquid from spinach as possible, and stir into onion mixture along with lemon juice and cook for 1 minute. Remove from heat.
  4. Stir in peppers, FAGE Total, 1 cup Parmesan, and feta. Transfer to casserole dish and top with remaining ⅓ cup Parmesan.
  5. Bake until golden brown about 20-25 minutes. Serve warm.
  6. Store any leftovers refrigerated in an airtight container up to 4 days.
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