Greek yogurt-spinach dip with dill

This dip is creamy, tangy and has nice crunch from water chestnuts. It’s great with cucumbers and also as a topping for fish, chicken or lamb. Sautéing the spinach in this recipe not only enhances the flavor, but it also helps cook off any excess water. Cook it in a wide frying pan so that the spinach will cook evenly. Before using the spinach, wash it in cold water to remove any excess dirt. Pat it dry with a paper towel before cooking it. Use remaining water chestnuts in a stir-fry or to add crunch to a salad.