package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1
cup plain nonfat yogurt
1/2
cup (2 ounces) crumbled goat cheese
1/4
cup French's®Honey Dijon Mustard
2
tablespoons chopped fresh basil
1
clove garlic, chopped
1/4
teaspoon black pepper
Prep Time
25 minutes
Chill Time
1 hour
1. Place spinach, yogurt, cheese, mustard, basil, garlic and pepper in food processor or blender. Cover and process until well blended but slightly chunky. Cover and refrigerate 1 hour before serving.
2. Serve with vegetable crudités or crackers, if desired.
Spinach & Chèvre Dip
