Thursday, 24 February 2011

Spinach Dip

10 oz frozen chopped spinach,{ thaw & squeeze out excess liquid}
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
fresh pepper to taste

How to make this dip:

1. Combine all the ingredients in a medium bowl.

*You can use this dip with carrots, broccoli, cauliflower or low fat crackers, bread sticks*

*Can be made one day in advance and stored in the refrigerator.
 Remove from refrigerator 30 minutes before serving.*

{serves 8 people, 1\4 cup serving size} - WW 2pts

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