Caramelized Leek & Spinach Dip
3 medium leeks
1 1/2 tablespoons canola oil
4 cups coarsely chopped baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
1/2 teaspoon sherry vinegar
1 (8-oz.) container light sour cream
Remove and discard root ends and dark green tops of leeks. Cut each leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks crosswise to equal about 4 cups.
Heat a large skillet over medium-low. Add oil; swirl to coat. Add leeks to pan; cook 25 minutes or until very soft and caramelized, stirring occasionally. Stir in spinach, salt, and pepper; cook 2 minutes, stirring until spinach wilts. Remove pan from heat; cool leek mixture completely.
Combine yogurt, chives, vinegar, and sour cream in a bowl. Stir in spinach mixture. Refrigerate until ready to serve.
Recipe adapted from CookingLight
Cook Time: 30 mins