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Women's Heart News

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Issue date: Monday, December 02, 2013

In this issue you'll find stories about:


Recipe of the Month

Party Spinach Dip

1 (10-oz.) package frozen chopped spinach
1 bunch green onions, chopped
1 (8-oz.) can water chestnuts, sliced
1 package Knorr Vegetable Soup Mix
2 Tbsp. reduced-calorie mayonnaise
1-1/4 cup plain nonfat yogurt
½ cup shredded carrots
1 round loaf of rye, pumpernickel, or sourdough bread (optional)
Whole grain crackers (Triscuits, Wheat Thins, Crunchmaster, etc..)
Raw vegetables (carrot sticks, celery, jicama, bell pepper strips)

Thaw spinach in refrigerator the day before and squeeze out water well (I put thawed spinach inside a few paper towels, fold over, and squeeze until liquid no longer drains. Combine all ingredients and chill in refrigerator for at least 3 hours before serving. Serve in hollowed out loaf of bread for more appeal (Use a round lid as a template. With a sharp paring knife, cut around the lid ¾ of the way down. Be sure to not go all the way through. The top and inside bread can be cut into cubes for dipping. You can also serve with whole grain crackers, cocktail rye bread, mini toasts and colorful raw vegetables. Makes 3-1/4 cups, 4 Tbsp. per serving.

Nutrient value per serving (dip only): 40 calories, 3 g fat, 163 mg sodium, 4 g
carbohydrates

 

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