Spinach Dip
I know at some point in your life, you've had this popular dip, served inside a bread bowl. What I bet you didn't know if that if you use lower fat ingredients, you can enjoy this fabulous dip without worrying about all the calories. Of course, serving it in a bread bowl would defeat the purpose (unless you can control yourself from eating the bread, which I can't), but it's great with low-fat crackers and cut-up veggies.
Spinach Dip
Serves 8
1 package (10 ounces) frozen chopped spinach
1 container (16 ounces) light sour cream
1 cup reduced fat mayonnaise
1 packet vegetable soup mix (I used Knorr)
3 scallions, chopped
Thaw spinach and squeeze out excess moisture. In a medium bowl, combine sour cream, mayonnaise, and vegetable soup mix. Mix well. Add thawed spinach and chopped scallions. Mix well. Chill at least 4 hours before serving (best if made the day before).
(Each serving, which is 1/4 cup, is 3 pts.)
Spinach Dip
Serves 8
1 package (10 ounces) frozen chopped spinach
1 container (16 ounces) light sour cream
1 cup reduced fat mayonnaise
1 packet vegetable soup mix (I used Knorr)
3 scallions, chopped
Thaw spinach and squeeze out excess moisture. In a medium bowl, combine sour cream, mayonnaise, and vegetable soup mix. Mix well. Add thawed spinach and chopped scallions. Mix well. Chill at least 4 hours before serving (best if made the day before).
(Each serving, which is 1/4 cup, is 3 pts.)
Comments