Light Spinach Dip

Course : Dips
Serves: 6
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2 pounds fresh spinach -- (2 lbs), well washed, stems removed and

Preparation / Directions:

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 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 1/2 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. 1/4 cup contains approximately:

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