Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.
Makes about 4 cups.
1 teaspoon unsalted butter
½ white onion, minced
3 cloves garlic, minced
Pinch salt and pepper
¾ cup cooked turkey bacon, chopped
16 ounces baby spinach
½ cup parmesan cheese
6 ounces non-fat plain Greek yogurt
4 ounces non-fat sour cream
In a large pot, sauté onions, garlic, salt, and pepper in melted butter over medium high heat.
Once onions are tender, add spinach and bacon, then cook until the majority of liquid has evaporated from the spinach.
Reduce heat to low and add remaining ingredients, stir until combined.
Taste for salt and pepper and serve.