Ingredients

2 cloves very finely minced garlic

2 cup strained low fat or non fat Greek yogurt

2 T. Pickled Jalapeño peppers, finely minced

1 cup chopped frozen spinach

juice of one small lime

1/2 tsp ground cumin or more to taste

1/2 tsp kosher salt

1/2 tsp black pepper

Instructions

1. Strain the yogurt through a sieve or colander that's been lined with several layers of cheese cloth or a couple of layers of coffee filters. Leave the yogurt in the sieve, over an empty bowl for several hours, until about 1 cup of liquid drains off. I generally start with about 3 cup of Greek yogurt to get 2 cups of strained yogurt. You can use plain Greek yogurt unstrained if you like but the dip will not be as thick.
2. Simple mix all of the other ingredients into the strained yogurt and leave in the fridge for a couple of hours or even overnight for the flavors to meld together.
3. Serve with julienned fresh veggies or with tortilla chips.
4. Thinned with a little low fat milk or buttermilk, this dip could also be used as a creamy salad dressing.