Spinach Dip, Made Over
Indoors or out, spring and summer parties call for dips. Creamy concoctions intended for dunking get folks fired up. It hardly matters what’s on the side – fresh vegetables, crackers, tortilla chips – they please any crowd. And one of the most frequently-served blends is the classic spinach dip. Traditionally made with sour cream, mayonnaise, spinach, water chestnuts and a packet of seasoning mix, it’s often served in a bread bowl. It's been a party favorite for decades. But before you take a dip at your next soiree, check out what’s perched on the end of your carrot stick:
Original Spinach Dip (the number range reflects two recipes)
The worst part is, you probably devour way more than 2 tablespoons. Have no fear, the spinach dip makeover is here. Calories, fat and sodium are slashed, AND my version has a lot more healthy stuff in it. Rich in colorful, fresh ingredients, my dip has a medley of flavors you can’t get from a seasoning packet. In addition to spinach, I add artichoke hearts, pimento-stuffed olives, carrots, scallions, parsley, basil and a little Dijon mustard. I also swap radishes for water chestnuts so you get crunch and a subtle peppery flavor. Enjoy this bountiful dip, loaded with tastes and textures, for a FRACTION of the calories, fat and sodium (just 28 calories in 2 tablespoons!).
Don’t let the long ingredient list scare you – most are pantry staples and/or you can swap ingredients you already have handy. You can also add additional vegetables, such as bell peppers, celery and zucchini, and serve the dip in a whole grain bread bowl.
10-ounce package frozen chopped spinach, thawed and squeezed to remove all water
Combine all ingredients in a large bowl and mix well to combine. Refrigerate 30 minutes (and up to 24 hours) before serving.