This is a sponsored post written by me on behalf of Stonyfield and Late July Snacks as a Stonyfield YoGetter. All opinions are my own, as always.
How is it the last week of June? I just can’t handle it. You know I’ll be saying the same thing a month from now. And before I know it, September will be here and I’ll be thinking of boots, jeans and Fall running.
I don’t want to think about any of that yet.
I want an endless summer.
What’s not to love about summer? Warm weather and longer daylight hours means BBQ’s, picnics in the park and impromptu gatherings of friends and family on the deck.
With the 4th of July coming up this weekend, I know my summer days are limited. I’m committing to more picnics, deck sitting, beach days, cook outs, hikes and generally spending time enjoying the season.
This Spinach Pesto Dip is perfect for all of that. With only three ingredients, it comes together in minutes, so you can spend less time in the kitchen and more time soaking in the fresh air and good times. And using Stonyfield plain Greek yogurt instead of cream cheese, ups the nutritional value without sacrificing taste.
You know what goes good with dip? Chips. Late July Organic Sea Salt by the Seashore Multigrain Tortilla Chips are my new favorite. Perfectly crisp with just the right amount of salt. They are organic, gluten-free non-GMO and made with 100% whole grain. But to be completely honest, I’ve never met a chip I didn’t like. #ChipAddict
- 1 cup plain Greek yogurt ( I use Stonyfield)
- ½ of a 10 ounce package frozen chopped spinach, thawed, squeezed dry
- ¼ cup pesto (store bought or homemade)
- salt and pepper to taste
- In a bowl, mix yogurt, spinach and pesto. Add salt and pepper to taste
- Serve with tortilla chips or fresh cut veggies.