Spinach-Parmesan Dip

Spinach-Parmesan Dip Recipe
Randy Mayor; Jan Gautro
At first, the spinach will seem to overflow in the skillet, but keep stirring--as it begins to wilt, it reduces in volume. Serve this creamy spinach-parmesan dip with crudités or hearty wheat crackers.

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 60 %
Fat 4.2 g
Satfat 2.3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 3 g
Fiber 0.9 g
Cholesterol 11 mg
Iron 1.1 mg
Sodium 209 mg
Calcium 112 mg

Ingredients

1 teaspoon olive oil
3 garlic cloves, chopped
1/4 teaspoon salt
1 (10-ounce) package fresh spinach
1/2 cup basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/8 teaspoon black pepper
1/3 cup plain fat-free yogurt
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.

Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.

Note:

Lorrie Hulston Corvin,

November 2004
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