Last night I had a house warming party with friends to celebrate moving into my new home. Any good party always needs food in my opinion. Baked dip bread bowls are something that I remember with fondness at parties – great for feeding hungry friends. Usually spinach dip is made with sour cream and mayonnaise. Typical dietitian I am, I wanted to make a healthier version of this delicious party snack.
I wondered whether it was possible to make this dip using Greek Yoghurt and quark, which would dramatically lower the fat content while increasing the amount of protein. All the recipes I could see still seemed to involve either cream or mayonnaise in some format. So I experimented on my friends, and it definitely paid off as this recipe has been well requested.
If you haven’t come across quark before, its a form of soft german cheese which you could compare to either creme fraiche or sour cream, but with <1% fat. The version I used contain 0.3% fat and 12.5% protein – a huge jump up from what you’d get from sour cream or mayonnaise. Both Greek yoghurt and quark have a slightly sour twang which works really well in dips, plus they both cook well which is great if you want to use them in a hot dish like this bread bowl spinach dip.
- 300g fresh spinach
- 250g Greek Yoghurt
- 125g plain quark
- 30g french onion soup mix (1 packet cup a soup packet)
- 1 large crusty cob
- Steam the spinach in the microwave or on a stove for 5 minutes until wilted. Allow to cool, then squeeze as much moisture out as possible.
- Combine the yoghurt, quark, french onion soup mix and spinach until well mixed together.
- If serving in a bread bowl, cut the top off the bread and hollow the middle out.
- Fill the middle with the dip, stick the lid back on and bake in a hot oven for 5-10 minutes.
- Serve with the hollowed bread, vegetable crudités and enjoy!
It can also be served in gluten free bread as well. Make sure you check the ingredients in the french onion soup mix to ensure there are no sources of gluten there.