Spinach-Parmesan Dip

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 60%
  • Fat: 4.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 3g
  • Fiber: 0.9g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 209mg
  • Calcium: 112mg

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

  1. 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.
  2. 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.
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