It sound's like a good recipe..or atleast a base to start..I think it would be really good with roasted garlic and cracked black pepper.

I would suggest using greek yogurt if you can get it (Fage is a good brand, I buy the low fat version at Trader Joe's and it is very good, the full fat version is incredibly indulgent) and skip draining. Greek yogurt is already very thick. I would also used crush garlic instead of chopped to allow it to mix in and flavor the base better. And since I prefer my spinach dip to have texture, I would only stir in the spinach rather then use a blender on it. Seeing the equipment you have to work with, I would toss the scallions and chopped garlic in the mini processor to chop them as fine as possible, then stir them into the yogurt with the other seasoning. Add the spinach and stir until mixed. I would make it the night before or early in the morning to let the flavors mingle. Sounds tasty. Oh yes, I would leave out the nutmeg, I have never seen it in a spinach dip before, but if you like it you could try it. Let us know how the dip comes out.

I agree with jcrowley on all but omitting the nutmeg....it really sets off spinach.
I sure wouldn't want that dip blended until a smooth greenish glop!....blend the yogurt and garlic....but leave the spinach and scallions a bit chunky.
Linda C

I agree regarding greenish glop. I like the dip when I can see the spinach bits. I was thinking of chopping the spinach a bit before putting it in so the pieces wouldn't be too long.

If you are using frozen spinach to make the dip, just buy chopped frozen spinach. That's what I use. (Actually what my son uses, he's been making our spinach dip for the past 3 years)

Add dill and Italian parsley to make it taste fresher. Also a few tbsp of mayo will go a long way towards giving it a fatty taste without adding too much fat.

That's how I make mine low fat, mostly yogurt with a little mayo thrown in for taste and texture. I also like chopped water chestnuts in mine for crunch but that's my taste. If you use dill, it's also divine with feta, but that's a whole other dip direction. In those cases when I make it that way I use feta for flavor and cukes for crunch.