Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.
Makes about 4 cups.
Ingredients:
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
Directions:
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In a large pot, sauté onions, garlic, salt, and pepper in melted butter over medium high heat.
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Once onions are tender, add spinach and bacon, then cook until the majority of liquid has evaporated from the spinach.
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Reduce heat to low and add remaining ingredients, stir until combined.
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Taste for salt and pepper and serve.