Date: Tue, 25 Nov 1997 10:52:15 -0500
From: Natasha Horne (horne@oconee.em.slb.com)
I made a wonderful spinach dip the other day .... Fat free! It got rave
reviews from two different parties, so I thought I'd share. I am planning
on making it for Thanksgiving (to keep people out of the kitchen!
By the way, my favorite fat free sour cream is the kind in the cow
packaging (the outside of the container is black and white spots - like a
spotted cow!)
Spinach Dip (T)
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1 package Fatfree Sour cream
1 package Fatfree Cream Cheese
1 can water chestnuts - chopped
1 package frozen spinach - thawed and drained well
1 red pepper - chopped
Whip with mixer cream cheese until very smooth. Add sour cream and blend
with mixer. When smooth and fluffy, add chopped water chestnuts, red bell
pepper, and frozen spinach. Mix well by hand. Chill for 1 hour or more.
Notes:
I chopped my red pepper in a food processor until very small. I think
large chunks might not taste right.
To serve, I hollowed out a sourdough bread loaf and poured the dip in it.
I then cut up the bread pieces into approx. 1 inch pieces for dipping.
kwlacto lacto