Creamy Spinach Dip
These creamy spinach dips are great for a family gathering or as a dish to pass for a holiday cocktail party. Serve it with raw vegetable pieces or chunks of crusty bread.
1 1/2 cups cooked or canned cannellini beans, rinsed and drained or 12 oz non-dairy sour cream
1/4 cup water
3-4 cups fresh spinach
1/2 cup salsa
1 T all-purpose seasoning (such as Mrs. Dash, Spike, or Vegit) or vegetable dip mix
1 T freshly squeezed lemon juice
1/2 tsp salt
Mash the beans and water together using a potato masher. Alternatively, process them in a food processor or blender until smooth. Stir in the remaining ingredients and refrigerate for 1 hour before serving.
Stored in a covered container in the refrigerator, leftover Creamy Spinach Dip will keep for up to 3 days.
PER SERVING: 61 calories; 0.3 g fat; 0.1 g saturated fat; 3.8% calories from fat; 0 mg cholesterol; 4.2 g protein; 11.3 g carbohydrate; 1 g sugar; 2.9 g fiber; 410 mg sodium; 62 mg calcium; 1.6 mg iron; 3.9 mg vitamin C; 1552 mcg beta-carotene; 1.1 mg vitamin E
Katherine's tip: mix both versions together and receive the benefits of high fiber and a "sour cream" taste!