Spinach Dip (t)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Fatfree Sour cream | |
| 1 | Fatfree Cream Cheese | |
| 1 | Water chestnuts – chopped | |
| 1 | Frozen spinach – thawed and | |
| drained well | ||
| 1 | Red pepper – chopped |
INSTRUCTIONS
Whip with mixer cream cheese until very smooth. Add sour cream and blend with mixer. When smooth and fluffy, add chopped water chestnuts, red bell pepper, and frozen spinach. Mix well by hand. Chill for 1 hour or more. Notes: I chopped my red pepper in a food processor until very small. I think large chunks might not taste right. To serve, I hollowed out a sourdough bread loaf and poured the dip in it. I then cut up the bread pieces into approx. 1 inch pieces for dipping. Posted to fatfree digest V97 #276 by Natasha Horne <horne@oconee.em.slb.com> on Nov 25, 1997
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 81.3mg
Carbohydrates: 8.5g
Fiber: 1.7g
Sugar: 1.7g
Protein: <1g