Most spinach dips are a little too sparse on the spinach and way too overloaded with fat, in my opinion. So I took the traditional recipe and doubled the spinach and increased the onions – all to boost antioxidants and nutrient richness. Then, I switched the sour cream and mayo to low fat/reduced fat versions, and even replaced just a tad of it with plain yogurt to boost the calcium a bit.
Now I realize that most people prefer to serve spinach dip in the hollowed out Hawaiian bread and it’s almost sacrilegious to suggest otherwise. But since I want to promote as many nutrient-rich foods as possible – even for party fare – I prefer to serve this Super Spinach Dip in a bowl with fresh baby carrots, fresh sugar snap peas, fresh broccoli and cauliflower florets and fresh strips of red, yellow, orange and green bell peppers. Oh, and whole grain crackers, too.
And besides, think of omitting the Hawaiian bread this way: you can enjoy a few extra bites of your favorite holiday dessert!
Super Spinach Dip
2 packages (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 ½ cups reduced fat sour cream
1 ½ cups light mayonnaise
1 cup low-fat or non-fat plain yogurt
1 cup chopped green onion
1 can (8 oz.) sliced water chestnuts, drained and chopped
1 package (1.4 oz) Knorr® Vegetable recipe mix (dry mix)
Combine all ingredients in a large bowl; stir well. Serve immediately, or chill at least 2 hours to allow flavors to blend together even more. Serve with fresh vegetables and whole grain crackers. Makes about 6 cups dip (approx. 24 servings of ¼-cup each).
