| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
12.3 oz Mori-Nu lite firm |
|
|
tofu 1.0 g fat per serv |
| 1 |
|
10 oz frozen chopped |
|
|
spinach thawed |
| 1/2 |
|
Green onions, chopped use |
|
|
both white and green |
|
|
portions |
| 1 |
|
8 oz. sliced water |
|
|
chestnuts drained and |
|
|
chopped |
| 1 |
|
Knorr Vegetable Soup Mix |
| 1/2 |
c |
Nonfat mayonaise, I use |
|
|
Kraft |
INSTRUCTIONS
I received a recipe for spinach dip from a nutritionist I have been
working with. I modified it some to fit the Ornish program and it is
still delicious. I make it often, and everyone who has tried it is
surprised that it is very low fat. I like it because it's like being
able to bring a "best friend" from my SAD days with me to the Ornish
program. Thaw spinach and squeeze out excess water; set aside. Combine
tofu and mayo in blender or food process and blend until smooth. Put
in large bowl and add remaining ingredients. Stir until blended.
Refrigerate overnight for best flavor. Serve with rye bread, nf
crackers, raw vegetables, or melba toast. I am particular about my
spinach dip and I think this one closely resembles the one with SAD
ingredients. Posted to fatfree digest by Jennifer Heineman
<JHEINEMAN@PILLSBURY.COM> on Apr 4, 1998
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