MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Spinach Dip



Our family enjoys this healthy version of a creamy spinach dip. It’s adapted from one I found in my favorite section of the Chicago Tribune, Good Eating. You’ll need a food processor for this 10 minute recipe.

Spinach Dip

©myplate2yours

1 small shallot or 1/4 medium sweet onion

1 can (5 ounces) water chestnuts, drained

1/2 cup fat free cream cheese

1/2 cup fat free cottage cheese

1/4 cup feta cheese

1/4 cup plain non-fat Greek yogurt

1 tablespoon lemon juice

1/2 teaspoon Kosher or Sea Salt

1/4 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 bag baby spinach (6 ounces)

Place the shallot and water chestnuts in a food processor, pulse until coarsely chopped. Add cream cheese, cottage cheese, feta, yogurt, lemon juice, salt and peppers. Pulse to combine. Add spinach (it takes 2 batches) and pulse until chopped and just blended. Serve with whole grain crackers or veggies. Enjoy!

PRINTER FRIENDLY VERSION

#appetizerandsnacks

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