Light spinach dip

Yield: 6 servings

Measure Ingredient
4 smalls Bunches fresh spinach (2 lbs), well washed, stems removed and

Makes about 6 cups Dip

LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.

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 ½ tsp onion powder ½ tsp sugar ¼ tsp turmeric ½ tsp salt 3 scallions, chopped (⅔ cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1½ 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. If using frozen, simply squeeze out the excess moisture but do not cook. In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a medium-size bowl, combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round, if desired.

Makes about 6 cups. ¼ cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg.

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