​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
Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.