Yield: 1 servings
|2 cups||Fresh Spinach; with stems removed, then finely chopped|
|¾ cup||Low-fat Plain Yogurt|
|¼ cup||Reduced-fat Mayonnaise|
|1||Clove Garlic; minced|
|1 teaspoon||Fresh Dill; finely chopped|
|Salt & freshly ground Black Pepper to Taste|
If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are in our final week of Recipe-a- Day~Light.
Today, we're going to learn to snack a little lighter with a fresh-tasting spinach dip. If you enjoy fresh vegetables as a snack, but find them a little lacking without a creamy dip to top them, you're going to enjoy today's recipe. Each serving of about one tablespoon contains only 10 calories and 1 gram of fat, so break out the baby carrots and get dipping! Makes about 1 Cup
In a medium-sized mixing bowl, combine the spinach, yogurt, mayonnaise, garlic, and dill. Season with salt and pepper. Refrigerate in an airtight container to store. Great as a vegetable dip, but even better with a little poached salmon.
Kitchen Staff Tip: Never poached a salmon fillet? It's easy! Don't poach it, bake the salmon. To do so, preheat your oven to 375-F degrees. Take the salmon fillets and place them in a baking dish that has been well oiled with about two teaspoons of olive oil. Turn the salmon fillets once, to coat them with the oil. Season with a bit of salt and pepper, and drizzle about ¼ cup of dry white wine over the top of the salmon fillets. Bake for 18-20 minutes and make sure the thickest portion of the salmon fillet is opaque. Fantastic with a side of rice pilaf and a little spinach-yogurt dip, of course!
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 21, 1999, converted by MM_Buster v2.0l.