Spinach dip - low fat
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | cup | Chopped onion |
| 1 | teaspoon | Minced garlic |
| 1 | pack | (10 oz) frozen chopped spinach, thawed and drained |
| ½ | cup | Fat free sour cream |
| ⅓ | cup | Skim milk |
| 2 | tablespoons | Light mayonnaise |
| 1 | tablespoon | Distilled white vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried dill weed |
| ¼ | teaspoon | Ground red pepper |
| 1 | 8 oz can waterchestnuts, drained and chopped | |
| Assorted cut-up raw veggies | ||
| Cubed bread | ||
Directions
Heat oil in nonstick skillet over medium-high heat. Add onions and garlic and saute until onions are tranlucent, about 3 minutes. Transfer to a food processor. Add remaining ingredients, except the water chestnuts, and process until almost smooth. Remove processor blade and stir in water chestnuts. Scrape into serving bowl.
Recipe by: Woman's Day - 6/24/97 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997