Ingredients

•   1 pound(s) fresh spinach, baby leaves   
•  3/4 cup(s) reduced-fat sour cream   
•  1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested   
•  1 clove(s) (medium) garlic clove(s), finely chopped (or more to taste)   
•  1/8 tsp ground nutmeg   
•  1/8 tsp sea salt, or more to taste   

Instructions

• Steam, boil or microwave spinach until wilted, about 3 to 5 minutes; drain well and cool.
  
  
• Combine all ingredients in a blender or food processor; puree until smooth. Spoon into a serving bowl or onto fresh vegetables and garnish with sea salt. Yields about 1/4 cup dip per serving.

Notes

• We suggest using a high-quality Italian Parmesan cheese. It has the same PointsPlus values as jarred Parmesan cheese but much more flavor.