Rinse spinach, drain but do dry. Blanche for 2 to 3 minutes or until slightly wilted. Transfer to paper towels; squeeze out excess liquid. Cool slightly; coarsely chop.
In a medium skillet heat oil over medium heat. Add green onions, sweet onions, and garlic; cook until wilted. Set aside.
In a medium bowl whisk together yogurt, sour cream, mayonnaise, lemon peel, lemon juice red pepper flakes, garlic chili sauce and sea salt (feel free to adjust seasonings to your taste). Stir in spinach, green onions and season with salt and pepper.
Transfer dip to a storage container; cover and chill over night.
Questions? Email Julie Levanway.
Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.
Copyright 2011 WLBT. All rights reserved.