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. |