Top of the mornin' to ya and Happy St. Patrick's Day! There's no better way to celebrate St.Patrick's Day than wearing green or even better, eating a healthy green snack. The luck of the Irish will be with you if you make this St. Patrick's Day Spinach Dip!
St. Patrick's Day Spinach Dip is a simple and healthy treat that’s great for a party or just a holiday snack! This St. Patrick's Day Spinach Dip is a great source of vitamin A, which is good for your eyes and immune system. The best part of this dip is that you can eat every part of it so there's less of a mess.
St. Patrick's Day Spinach Dip
Makes 8 Servings as a snack
Total Time: 20 minutes
Inspired by The Spruce
- 5 ounces of fresh spinach
- 1.5 cups plain Greek yogurt
- 1 packet onion soup mix
- 1 green bell pepper
- 1 green onion/"scallion" (optional)
- 1 celery stick (optional)
- 1 bag of carrot chips (optional)
- Measuring Cups
- Cutting Board
- Grown-up Chef Knife
- Medium bowl
- Mezzaluna chopper (optional) (buy here on Amazon)
- Wash hands
- Wash bell pepper, celery, and green onion.
- With a paper towel, press on the spinach until it’s dry (if needed).
- **Grown Up** On a cutting board, cut a green bell pepper pepper
- **Grown Up** Remove the seeds and the core of the pepper.
- Measure 1/2 cup of spinach leaves.
- Tear spinach leaves into bite sized pieces. (optional: if you have a mezzaluna chopper, use that to cut spinach)
- Measure 1.5 cups of plain Greek yogurt into a medium bowl.
- Pour 1 packet of onion soup mix in the bowl.
- **Grown Up** Cut green onion into thin, circle slices.
- Add in the spinach and green onion into the dip.
- Stir until even.
- Spoon the dip into the bell pepper.
- (Optional) arrange a spinach clover on top and surround with carrot chips.
**Grown Up Pro Tips**
- It may be difficult to shape the bell pepper into a shamrock shape after you cut it but it's okay if it doesn't look like one.
- If you want your dip to be more green, try vegetable soup mix instead of onion.
ABOUT THE AUTHOR & PHOTOGRAPHER
Lincoln Gardner is a senior at Ithaca College with a major in Television-Radio and a Writing minor. She’s worked as Production Intern for The Ithaca Voice and as a Assistant Director for the college television show ‘Sautéed’ for three seasons.
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