Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sm 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 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:
calories - 67, cholesterol - 9mg, fat - 5g, sodium -
133mg.
