CT Ranch Greek Yogurt & Sour Cream Spinach Dip with Sourdough Bread

Ingredients:

• 1 cup CT Ranch Greek Yogurt
• 1/2 cup CT Ranch Sour Cream
• 1 package frozen spinach (10 oz), thawed and drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• CT Ranch sourdough bread, sliced (for serving)

Instructions:

1. Prepare the Spinach: Squeeze out any excess water from the thawed spinach and chop it into smaller pieces if necessary.
2. Cook the Base: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for about 2-3 minutes until the garlic becomes fragrant and the onion softens.
3. Mix the Dip: In a large mixing bowl, combine the CT Ranch Greek yogurt, CT Ranch sour cream, Parmesan cheese, cooked garlic and onion mixture, spinach, lemon juice, oregano, garlic powder, salt, and pepper. Stir until the ingredients are fully incorporated and smooth.
4. Adjust Flavor: Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice according to your preference.
5. Chill (Optional): If time allows, chill the dip in the fridge for 30 minutes to let the flavors meld together.
6. Serve: Slice the CT Ranch sourdough bread into thick pieces and toast them lightly if desired. Serve the dip alongside the sourdough slices for dipping.