1 10-ounce package frozen chopped
spinach
2/3 cup reduced-calorie mayonnaise
1 cup nonfat yogurt
1 teaspoon seasoned salt
½ teaspoon dried dill weed
Juice of half a lemon (1½
to 2 tablespoons)
½ cup chopped fresh parsley
½ cup chopped green onion
Fresh cut vegetables or reduced-fat
crackers
Thaw, squeeze and drain chopped spinach. Blend spinach with mayonnaise, yogurt, salt, dill, lemon juice, parsley and green onion in bowl. Cover and refrigerate. (Dip is best when made 1 day ahead.) Serve with fresh vegetables or with reduced-fat crackers. Makes about 3 cups.
Per serving:
Calories: 13 per tablespoon (65%
from fat)
Fat: 1 gram
Cholesterol: 1 mg