Spinach dips are a party staple, but they’re traditionally known for being a little on the heavy side. Here’s a healthier recipe that you can try. It’s much lower in fat and uses raw peppers for dippers instead of bread chunks.
Serve it as an appetizer at your next party. You can add more variety, color, and taste by using an assortment of raw veggies for dipping (broccoli, cauliflower, carrots, celery, cucumber, or zucchini strips).
1/2 cup shredded part-skim mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 fresh red and/or yellow sweet peppers, seeded and cut into strips
1. Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
2. Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.
Calories – 20
Carbohydrates – 2 gm
Protein – Less than 1 gm
Cholesterol – Less than 5 mg
Fiber – 0 gm
Total fat – 1.5 gm
Saturated fat – 0 gm
Sodium – 75 mg
Fat (d.e): 0.5
Recipe credit: Diabetic Living Online.