Spinach Pesto Dip

spinach-pesto-dip Photo: Travis Rathbone


  • 2 cups frozen, chopped spinach
  • 1 1/4 cups low-fat (2%) Greek yogurt
  • 1/4 cup sun-dried tomato pesto
  • 1/4 teaspoon salt
  • 8 celery stalks, cut into sticks
  • 1 pound small carrots, peeled


Microwave spinach in a medium microwave-safe bowl on high for 2 minutes. Drain any excess liquid, if needed. Let cool, then stir in the yogurt, pesto, and salt. Serve with the celery and carrots.

  • Prep Time:

  • Spinach Pesto Dip delivers that creamy, savory craving that you want in a snack. Vary your veggies that you serve with Spinach Pesto Dip--it's just as great with peppers, endive and fennel as it is with celery and carrots.
  • Yield: Makes: 4 servings (serving size: 1/2 cup dip, 2 celery stalks, 5 carrots)

Nutritional Information

Calories per serving: 141
Fat per serving: 3.1g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 9g
Carbohydrate per serving: 19g
Fiber per serving: 5g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 522mg
Calcium per serving: 151mg

Good to Know

Choose carrots, celery, cucumbers, peppers, endive, or fennel for dipping instead of crackers for fewer calories, but more nutrients. The dip can also be used as a thick sandwich spread.