Low-Fat Spinach Dip
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- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1 pk knorr vegetable soup mix
- 1/2 bn green onions; chopped, (use
- 1/2 c nonfat mayonaise; (i use
- 1 pk (12.3 oz) mori-nu lite firm
- 1 pk (10 oz) frozen chopped
- 1 cn (8 oz.) sliced water
- Carbohydrate 23.361 g
- Cholesterol 1.17 mg
- Fat 1.9851 g
- Fiber 1.17 g
- Protein 4.5747 g
- Saturated Fat 0.9048 g
- Serving Size 1 1 Serving (39g)
- Sodium 2621.58 mg
- Sugar 22.191 g
- Trans Fat 0.1404 g
- Calories 127 calories
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 its 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
