Light Spinach Dip
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recipe ingredients
1 (10-oz.) package frozen chopped spinach, defrosted
1 cup low-fat mayonnaise
1 cup non-fat sour cream
1 (8-oz.) can water chestnuts, drained and finely chopped
3 green onions, chopped
1 packet Knorr vegetable soup mix
recipe directions
Drain the spinach and squeeze dry. In a medium bowl, combine the rest of the ingredients. Add spinach and mix well.
Refrigerate 3 hours before serving.
Serves: 24 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 42 | 3 | 0 | 1 | 1 | 94 | 4 | 1 |
I used to fix this recipe with all the fats and of course everyone loved it. I fixed it without the fats and they didn’t even notice. So have it! It’s great to take to a party-type occasion, so fix it ahead of time and let the ingredients blend well. It’ll be a lot better.
This is pretty close to the “real” thing. It kept fairly well in the fridge for 2-3 days.
This is an excellent low-fat version of the original which everyone loves. This should be the original. It tastes just as good, but oh so much better for the heart!
This is really good. We served it with celery and the cocktail rye bread.
i have made this dip 4 or 5 times and every time i get rave reviews. not to mention suprise that it’s half-way healthy for you!!
I made this and accidently put in 16 oz of FF sour cream. It was delicious, couldn’t tell any difference from the orig fat recipe,
What makes it so good is the mayo LF but the sour cream FF.
I love this dip for vegetables. I use fat free mayo and sour cream. It is very tasty.