*  Exported from  MasterCook  *
 
                             LIGHT SPINACH DIP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       sm           Bunches fresh spinach (2
                         -lbs), well washed, stems
                         -removed and
 
   Makes about 6 cups Dip
   
   LIGHT SPINACH DIP From Cook It Light Classics by
   Jeanne Jones.
   
   chopped, or two 10-oz packages frozen chopped spinach,
   thawed 6 Tbsp dehydrated minced or chopped onion 3
   Tbsp unbleached all-purpose flour 1 Tbsp instant
   nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4
   tsp turmeric 1/2 tsp salt 3 scallions, chopped (2/3
   cup) 1 (8 oz) can sliced water chestnuts, drained and
   chopped 1 1/2 cups light sour cream 1 cup
   reduced-calorie mayonnaise
   
   If using fresh spinach, steam it over rapidly boiling
   water 1 to 2 minutes, until tender, then drain well.
   If using frozen, simply squeeze out the excess
   moisture but do not cook. In a small bowl, combine the
   dehydrated onion, flour, dry milk, onion powder,
   sugar, turmeric, and salt. In a medium-size bowl,
   combine the remaining ingredients with the drained
   spinach. Add the dry ingredients to the spinach
   mixture and mix well. Chill for several hours. Serve
   in a hollowed-out bread round, if desired.
   
   Makes about 6 cups.  1/4 cup contains approximately:
   calories - 67, cholesterol - 9mg, fat - 5g, sodium -
   133mg.
  
 
 
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