• Set sieve in bowl; add spinach, pressing to squeeze out extra water. Set aside.
• Heat oil in a skillet set over medium heat. Add onion, carrot and garlic; cook for 5 to 8 minutes or until softened. Transfer to a large bowl. Let cool slightly.
• Stir in spinach, water chestnuts, Greek yogurt, and mayonnaise until well combined. Season with salt and pepper.

Tip:

• Make ahead and refrigerate in airtight container for up to 3 days.
• Spice it up! Add 1 tbsp curry powder when cooking the onion mixture.