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Low Fat Spinach Dip




Tip: Spinach dip tastes even better if you refrigerate it several hours or overnight before serving it.


Boil and drain:
 

1/3 lb. (150 gr.) fresh spinach

Chop the spinach finely and squeeze out water. Set it aside.
 

 

Mix until smooth:

 

4 oz. cream cheese
1/4 cup plain yogurt

Add to the cream cheese and yogurt mixture and mix well:

 

8 oz. can whole water chestnuts ,drained and thinly sliced
1 clove garlic (finely chopped, or crushed)
1/3 cup light mayonnaise
2 tsp. worcestershire sauce
1/2 tsp. Italian herbs (thyme leaves, oregano, rosemary, etc )
1/4 tsp. salt
black pepper
1/2 tsp. grated lemon zest (Zest is only deeply colored part of the lemon peel.)
3/4 cup plain yogurt
Prepared spinach

Optional: Chop 1/4 cup onion as finely as possible and rinse with running water using a tea strainer, or soak in a bowl for 5 minutes and then strain. Squeeze water out. Add onions to mixture.

 

For best results, refrigerate several hours before serving. Tastes great on sliced French baguette, sourdough bread, crackers or tortilla chips.



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