Spinach-Roasted Red Pepper Dip

Spinach-Roasted Red Pepper Dip

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From: Diabetic Living Magazine

When it comes to sensible party fare, it's hard to beat this tempting dip that's loaded with spinach, sweet peppers, and yogurt.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • ½ cup shredded part-skim mozzarella cheese
  • ½ cup plain low-fat or fat-free yogurt
  • ½ cup light mayonnaise dressing or salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Dijon-style mustard
  • 1 cup loosely packed fresh spinach leaves, coarsely chopped
  • ¾ cup bottled roasted red sweet peppers, drained and chopped
  • ¼ cup thinly sliced green onions
  • 3 red and/or yellow sweet peppers, seeded and cut into strips

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
  2. Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 21 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 3 mcg folate; 3 mg cholesterol; 0 g sugars; 104 IU vitamin A; 9 mg vitamin C; 26 mg calcium; 0 mg iron; 47 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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