| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(12.3 oz) Mori-Nu lite firm tofu (1.0 g fat per serv) |
| 1 |
pk |
(10 oz) frozen chopped spinach; thawed |
| 1/2 |
bn |
Green onions; chopped, (use both white and green portions |
| 1 |
cn |
(8 oz.) sliced water chestnuts; drained and chopped |
| 1 |
pk |
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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