​Spinach Dip
Prepackaged spinach makes this reduced-fat version of the classic spinach dip truly convenient.
Makes about 1 1/2 cups
INGREDIENTS
10-ounce package fresh spinach, coarse stems removed, rinsed well but not dried
1/2 cup low-fat or nonfat sour cream or nonfat plain yogurt
4 ounces low-fat ricotta cheese (about 1/2 cup)
2 to 2 1/2 tablespoons fresh lemon juice or to taste
2 tablespoons chopped fresh dill
1/2 teaspoon grated nutmeg
Salt to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Optional Seasonings:
1/2 teaspoon dried tarragon or fennel seeds in place of the dill
1 garlic clove, minced (about 1 teaspoon)
1/2 teaspoon red pepper flakes
DIRECTIONS
In a large pot, steam the spinach over high heat, covered, in the water left clinging to its leaves for 3 to 5 minutes, or until it is wilted. Drain, rinse it under cold water (this will set the color), and squeeze out the excess water with your hands. Puree the spinach in a food processor with the remaining ingredients and any of the optional seasonings, if desired, until it is smooth. Serve with Pita Chips or raw veggies.
Nutritional Analysis per 2 tablespoons: 18 calories; 18% calories from fat; trace amount of fat; 27 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_spinach_dip.html#sthash.ee32LrOK.dpuf