Spinach Dip

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

20

 ounces

 frozen spinach -- defrosted & drained

8

 each

 green onions -- finely chopped

8

ounces

 water chestnuts  canned -- finely chopped

1

 clove

 garlic -- finely minced

1

 cup

 low fat sour cream

1

 cup

 plain low fat yogurt

1/2

 teaspoon

 five-spice powder

1/2

 teaspoon

 mustard powder

1/2

 teaspoon

 seasoned salt

1

 pound

 sourdough French bread -- round loaf


Drain the spinach in a strainer and then squeeze out excess moisture with paper towels or clean kitchen towel.

Drain the water chestnuts and mince.

In a medium bowel add spinach, water chestnuts, green onions and garlic. Mix well.

In a small bowl put the yogurt and sour cream. Add the five spice, mustard and seasoned salt. Mix thoroughly. Add to the spinach mix.

Cover and refrigerate at least one hour to blend the flavors.

To serve cut off the top of the bread. Pull out insides of bread leaving a 1 inch shell. Fill the hollowed out bread with spinach dip and arrange the bread pieces around it to use with the dip.

Makes 16 servings.


Per Serving:
124 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
 

Return to Appetizers