INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in
1999, you're going to enjoy the month of January at Recipe-a-Day. The
Cook & Kitchen Staff are in our final week of Recipe-a- Day~Light.
Today, we're going to learn to snack a little lighter with a
fresh-tasting spinach dip. If you enjoy fresh vegetables as a snack,
but find them a little lacking without a creamy dip to top them,
you're going to enjoy today's recipe. Each serving of about one
tablespoon contains only 10 calories and 1 gram of fat, so break out
the baby carrots and get dipping!  Makes about 1 Cup  In a medium-sized
mixing bowl, combine the spinach, yogurt,  mayonnaise, garlic, and
dill. Season with salt and pepper.  Refrigerate in an airtight
container to store. Great as a vegetable  dip, but even better with a
little poached salmon.  Kitchen Staff Tip: Never poached a salmon
fillet? It's easy! Don't  poach it, bake the salmon. To do so, preheat
your oven to 375-F  degrees. Take the salmon fillets and place them in
a baking dish that  has been well oiled with about two teaspoons of
olive oil. Turn the  salmon fillets once, to coat them with the oil.
Season with a bit of  salt and pepper, and drizzle about 1/4 cup of dry
white wine over the  top of the salmon fillets. Bake for 18-20 minutes
and make sure the  thickest portion of the salmon fillet is opaque.
Fantastic with a  side of rice pilaf and a little spinach-yogurt dip,
of course!  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 21, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“If you want to be a leader, you must serve.”

Nutrition (calculated from recipe ingredients)
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Calories: 813
Calories From Fat: 201
Total Fat: 22.9g
Cholesterol: 31.2mg
Sodium: 1937.4mg
Potassium: 2376.9mg
Carbohydrates: 111g
Fiber: 38.5g
Sugar: 14.1g
Protein: 49.4g