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Walnut Spinach Dip
Submitted by RecipeDirect, Friday, 04 February 2011
Description

Perfect for those who crave something savory, this iron-rich walnut spinach dip made with low-fat yogurt, crumbled walnuts and chopped spinach will conquer your craving. Serve with fresh cut vegetables and whole grain crackers for a filling afternoon snack.

Ingredients
At a glance
Appetizer
Appetizers
Snacks
Makes
2 1/2 cups
  • 10 ounces package frozen chopped spinach, thawed and well drained  (300g)
  • 1 cup pressed cottage cheese (250g)
  • 1 cup  California walnut pieces, toasted (250 mL)
  • 2/3 cups low fat plain yogurt  (150 mL)
  • 3 tbsp freshly chopped dill   (45 mL)
  • 1 tbsp soy sauce   (15 mL)
  • 2 tsp Dijon mustard (10 mL
  • 1 tsp  Worcestershire  (5 mL)
  • 1 tsp celery salt   (5 mL)
  • 1/2 tsp hot sauce   (2 mL)
  • 1/2 tsp  onion powder   (2 mL)
  • 1/2 tsp  garlic powder  (2 mL)
  • Salt and pepper to taste
Methods/steps

In a medium bowl, combine all ingredients and season with salt and pepper to taste. Serve with fresh vegetables, crackers or a bread bowl.

Keep refrigerated in an airtight container for up to one week.

Makes about 2-1/2 cups (625 mL).

Chef’s Tip: Use as a garnish on baked or roasted potatoes or as a spread on turkey sandwiches.

PER SERVING (2 tbsp/30 mL dip): about 57 cal, 4 g pro, 4 g fat (1 g sat. fat), 2 g carb, 1 g fibre, 1 mg chol, 151 mg sodium. %RDI: 4% calcium, 4% iron, 8% vit A, 6% vit C.
   
 

Additional Tips

Recipe Source: California Walnuts

Reviews
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