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Spinach Dip

Categories: Entertaining, Make ahead, No cook, St. Patrick's Day, Vegetarian
Type: Appetizers and Snacks

Here's a party favorite made healthy. Serve spinach dip in a hollowed-out loaf of pumpernickel, with raw vegetables and whole grain crackers.

Serves: 4 cups (1 Tablespoon servings)


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups nonfat or light sour cream
  • 1/2 cup nonfat or reduced-fat mayonnaise
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup thinly sliced scallions
  • 1 package (1 1/2 ounces) dry vegetable soup mix

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  1. Place all of the ingredients in a large bowl, and stir to mix well. Transfer the dip to a serving dish, cover, and chill for several hours.
  2. Serve with raw vegetables and whole grain crackers, or use as a filling for finger sandwiches or hollowed-out cherry tomatoes.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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