Recipe Details

Spinach Dip

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.

Name: Amount:
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
salt 0.25 tsp

Pat the spinach with paper towels to remove excess liquid. Combine with the remaining ingredients.


Cover and refrigerate at least 1 hour for the flavors to blend.

Nutritional Information (per serving)
Calories 39
Calories from Fat 23
Total Fat 3g
Saturated Fat 0g
Cholesterol 4mg
Sodium 114mg
Potassium n/a
Carbohydrates 2g
Dietary Fiber 0g
Sugars 2g
Protein 1g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable1/2 Fat, polyunsaturated