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Creamy Spinach Dip

January/February 2009

Your rating: None Average: 3.5 (129 votes)

Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.



READER'S COMMENT:
"A wee bit oniony so will do about 1/2 the shallot next time. It does need a bit of something to round out the flavor, needs a bit of fat or something like that. I will try adding a tsp of low fat mayo or miracle whip the next time around...

Makes: About 2 1/2 cups

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Total Time:

Ingredients

  • 1 small shallot, peeled
  • 1 5-ounce can water chestnuts, rinsed
  • 1/2 cup reduced-fat cream cheese, (Neufchâtel)
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 ounces baby spinach
  • 2 tablespoons chopped fresh chives

Preparation

  1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.

Nutrition

Per 1/4-cup serving: 54 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 4 g carbohydrates; 4 g protein; 1 g fiber; 222 mg sodium; 102 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Exchanges: 1 vegetable, 1/2 fat


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