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.

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