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-> [Appetizers, Dips & Spreads, Light, Spinach, Vegetables] -> [Light spinach dip Recipe] |
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Light spinach dip
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Light, Spinach, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| small | Bunches fresh spinach (2 | | | -lbs), well washed, stems | | | -removed and |
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Procedures:
| 1 | Makes about 6 cups dip light spinach dip from cook it light classics by jeanne jones. | | 2 | Chopped, or two 10-oz packages frozen chopped spinach, thawed 6 tbsp dehydrated minced or chopped onion 3 tbsp unbleached all-purpose flour 1 tbsp instant nonfat dry milk ?tsp onion powder ?tsp sugar ?tsp turmeric ?tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 ?cups light sour cream 1 cup reduced-calorie mayonnaise if using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well. | | 3 | If using frozen, simply squeeze out the excess moisture but do not cook. | | 4 | In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. | | 5 | In a medium-size bowl, combine the remaining ingredients with the drained spinach. | | 6 | Add the dry ingredients to the spinach mixture and mix well. | | 7 | Chill for several hours. | | 8 | Serve in a hollowed-out bread round, if desired. | | 9 | Makes about 6 cups. | | 10 | ?cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg. |
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