Thread: Spinach Dip
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Old 07-24-2010, 10:16 AM   #4
Stella4
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Location: Ontario, Canada
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This is an old thread, but I tried a great recipe:

Healthy Spinach Dip:

6 cups of fresh spinach
19-oz (540-mL) can white kidney or navy beans
2 whole roasted red peppers
2 cloves chopped garlic
8-oz (250-g) block light cream cheese, at room temperature, cut into cubes
1 lemon
1 tsp smoked paprika
1 tsp salt

Place spinach in food processor. Pulse until coarsely chopped. Turn into a large bowl. (There’s no need to clean food processor just yet.) Drain and rinse beans and pat peppers dry. Then place beans, peppers and garlic in food processor. Add cream cheese. Squeeze in 3 tbsp juice from lemon. Sprinkle in paprika and salt. Whirl until puréed. Add to spinach, and stir until evenly mixed. Taste and add more salt, if you like. Spinach dip will keep well, covered and refrigerated, for up to 3 days. Try using leftovers as a sandwich spread.


Nutrients per 1 tbsp:
1 g fat
2 g carbohydrates
1 g fibre
2 g carbohydrates
12 mg calcium
50 mg sodium
19 calories
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