Blend spinach, basil, green onion and olive tapenade in a mini food processor or blender until finely chopped.
Scrape down the bowl then add the vinegar, oil, Greek yogurt, and 2 Tbsp water and blend until dressing is smooth. Taste and add a pinch of salt if desired.
Add a little more water (or vegetable broth) to make the mixture more of a salad dressing consistency, or leave as is to use as a dip for vegetables.
Store extra dressing in an airtight container in the fridge for up to a week.
Nutrition Information
Serving size: 2 Tbsp
Recipe by Eating Made Easy at https://eating-made-easy.com/quick-spinach-salad-with-greek-yogurt-dressing/