2 cloves garlic
2 tbsp. olive oil
2 (10 oz.) thawed spinach, water squeezed out
1 c. plain non-fat or low-fat yogurt
2/3 c. Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. mayonnaise

Saute the garlic in the olive oil until brown. Combine the garlic and oil with the remaining ingredients in a blender or food processor, processing the ingredients until smooth. Cover the dip and chill until serving time. Serve with fresh vegetables cooked until tender and crisp and then chill.