It’s football season and we know what that means; sacking and boozing. Hanging out with friends and family watching games is a way to mindlessly eat your way to derailing your healthy goals. I always try to come up with healthier versions of traditional snacks or meals. Spinach Dip has never really been my thing, until I stumbled upon this recipe! The greek yogurt gives this the creamy texture that is much needed to maintain the original spinach dip mouth feel. Homemade crackers is the other key component. It’s way more affordable to make your own flaxseed crackers – at least in my neighborhood – 1 box can run upwards of $6.50. The recipe for the crackers is super simple and will become one you use all the time. Enjoy!
Each serving of dip is 64 calories for 4 ounces.
Each cracker is 57 calories each.
Spinach and Watercress Dip With Flaxseed Crackers
For the crackers:
2 cups ground flaxseeds
3 tablespoons whole flaxseeds or sesame seeds
1/2 cup grated parmesan cheese
1 teaspoon onion powder
1/2 teaspoon sea salt
1 large egg
2 tablespoons extra-light olive oil or coconut oil, melted
1/2 cup water
1 teaspoon coarse sea salt or spices mix such as garlic, cumin, and chili
For the dip:
1 pound spinach, tough stems discarded
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Greek yogurt
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 bunch watercress, coarsely chopped, plus small sprigs for garnish
Coarse salt and freshly ground pepper
For the crackers:
- Preheat the oven to 325°F.
- In a large bowl, combine ground flaxseeds, whole flaxseeds or sesame seeds, parmesan cheese, onion powder, and 1/2 teaspoon of sea salt.
- In a medium bowl, whisk together the egg, oil, and water. Pour into the flaxseed mixture, and mix thoroughly.
- Cover two baking sheets with parchment paper. Spoon half of the mixture onto each parchment, shape each into a loose ball, and cover each with another sheet of parchment paper. Using a rolling paper, flatten to 1/8-inch thickness.
- Remove the top layer of parchment paper, sprinkle with coarse sea salt or desired spices, and bake for 25 minutes, or until the center is firm. Cool for at least 30 minutes. Break by hand or cut with a pizza cutter into crackers of desired size.
For the dip:
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about five minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium sauté pan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest, and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, if desired.
Susy Sedano is a Content Producer, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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