During our week 12 maintenance class pot luck, I got to taste a variety of excellent, healthy dishes prepared by my classmates. I’ve asked the class for permission to share their recipes with you, and several responded positively. Mike brought Spinach Dip, a recipe he found in Quick & Healthy.
1 pkg. (10 oz.) Frozen Chopped Spinach
2 tbsp. Dry Vegetable Soup Mix
1 3/4 oz. Plain Nonfat Yogurt
1 can (8 oz.) Water Chestnuts, drained and chopped
1/4 c. Light Mayonnaise
2 tbsp. Chopped Green Onion
1/4 tsp. Ground Mustard
- Thaw spinach, drain, and squeeze until dry.
- Stir dry soup before measuring to mix.
- Combine all ingredients and mix well.
- Chill and serve with raw vegetables or slices of whole grain bread
Yield: 14 Servings, 1/4 cup each
- Calories 42
- Fat 2g
- Protein 2g
- Carbohydrates 5g
- Fiber 1g
- Sodium 84mg