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Number of Servings: 16
Serving Size: 2-1/2 tablespoons
This mild, herby vegetable dip is especially delicious with sweet sliced jicama, endive spears, carrots sticks, and trimmed stalks of celery, or serve it with Italian Pita Crisp (page 75) or Italian bread.
|frozen, chopped spinach, thawed and drained||10 oz|
|lite mayonnaise||0.50 cup|
|plain low-fat yogurt||8 oz|
|chopped fresh parsley||0.25 cup|
|onion, finely chopped||0.25 cup|
|dill weed||0.50 tsp|
Pat the spinach with paper towels to remove excess liquid. Combine with the remaining ingredients.2:
Cover and refrigerate at least 1 hour for the flavors to blend.
|Calories from Fat 23|
|Total Fat 3g|
|Saturated Fat 0g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Vegetable1/2 Fat, polyunsaturated|
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