Monday, July 27, 2009

Helen's Spinach Dip

* Exported from MasterCook *

Spinach Dip

Recipe By :unknown
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- (1 package), thawed
and drained
2 scallions -- (small, thin ones)
1 large egg -- hard-cooked
1/3 cup light mayonnaise
1/3 cup sour cream -- or yogurt
1 tablespoon Dijon mustard
1/2 tablespoon Tabasco sauce
2 tablespoons lemon juice
1/4 teaspoon salt

Press out liquid from spinach with the back of a tablespoon until no
liquid appears. Chop spinach and scallions fine with a knife; or
chop fine, using metal blade of a food processor, but do not
puree. Chop egg fine with a knife, or shred, using coarse shredding
disc of a food processor.

In a medium bowl, whisk together mayonnaise, sour cream, lemon juice,
mustard, Tabasco, and salt until smooth. Stir in spinach, scallion,
and egg. Cover tightly and chill. To preserve color of spinach,
serve dip several hours after it is made. Offer with tortilla chips.

Makes about 2 cups dip.
"Helen's 3/5 index card recipe file (pre-MasterCook)"

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (61.9%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 92mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I've had this recipe so long that it precedes the days of
low-fat or fat-free products. I'm sure light mayo will work;
probably could also use ff sour cream/yogurt. Everyone seems to love
this dip, but it's been several years since I've prepared it. My
recipe doesn't state number of servings, so I calculated servings as
follows: Assuming the 2 cups is correct, and assuming 2T per
serving, this would serve 16.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


SOURCE: Helen from old Healthy Exchanges board

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