WW Points: 2
1/2 cup nonfat sour cream
1/2 cup part-skim ricotta cheese
2 teaspoons fresh lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 package frozen chopped spinach – (10-oz pkg) — thawed, squeezed dry
1/4 cup water chestnuts — chopped
4 scallions — thinly sliced
In a blender or food processor, puree the sour cream, cheese, lemon juice, garlic, salt and pepper. Transfer to a medium bowl.
Stir in the spinach, water chestnuts and scallions. Refrigerate, covered, until the flavors are blended, at least 1 hour.
68 Calories; 2g Fat (31.0% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 329mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/
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