Creamy Spinach Dip
Jicama, a crisp, mild-tasting root vegetable, adds a delicate crunch to this flavorful yogurt-based dip.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
Makes 3 cups
Ingredients
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2 8-ounce containers nonfat plain yogurt
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1 8-ounce carton lower-fat sour cream
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1 envelope (1.4 ounces) vegetable soup mix
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1/2 of a 10-ounce package frozen chopped spinach, thawed
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1/2 cup finely chopped jicama or 1/2 cup canned sliced water chestnuts, drained and finely chopped
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1/4 cup finely chopped onion
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Dash ground red pepper
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Assorted vegetable dippers, such as carrot sticks, sweet pepper strips, zucchini, broccoli flowerets, and/or crackers
Directions
1.
In a bowl stir together yogurt, sour cream, and vegetable soup mix. Squeeze excess liquid from spinach. Finely chop spinach. Stir spinach, jicama or water chesnuts, onion, and ground red pepper into yogurt mixture.
2.
Cover and chill for 2 to 24 hours before serving. Serve with assorted vegetable dippers or assorted crackers. Makes 3 cups (forty-eight 1-tablespoon servings).
Nutrition information
Calories 14, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 18 mg, Carbohydrate 2 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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Creamy Spinach Dip
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