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-   -   Spinach Dip (http://www.3fatchicks.com/forum/appetizers-beverages/112260-spinach-dip.html)

Kyra 05-10-2007 09:18 AM

Spinach Dip
 
Anyone have a healthy and YUMMY recipe they'd like to share? I'm making it for a mother's day thing.

txangelgirl 01-06-2008 12:30 AM

well this is FAR out of date hahaha, but what I do is, get a bag of fresh baby spinach leaves, and wilt them in some boiling low sodium chicken stock. Drain off but reserve half a cup or so just in case. Then in a skillet drizzled with a little olive oil, I sautee diced white onion - about a cup or so, fresh chopped garlic (however much you like, or you can sub homemade roasted garlic), a sprinkle of fresh chopped basil, and chopped artichoke (again however much you want). Sautee for a couple minutes, until the onions are translucent. Add the sautee onion mixture to the drained wilted spinach, and then stir in half a block of fat free cream cheese, and sprinkle with sea salt and fresh ground pepper. Stir all together til the cream cheese is melted. If it gets too thick you can add a little stock if you like. Serve up with raw sliced veggies or toasted pita chips :D

lyv33 03-28-2010 01:29 AM

That sounds good.

Stella4 07-24-2010 10:16 AM

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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