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Food Factor: Spinach Dip Makeover


It’s tailgating season, and there’s nothing like a buffet of snacks to rack up the calories. The Food Factor to the rescue! Here is a healthier take on your favorite spinach dip. Instead of chips, serve with cut-up veggies.

Be sure to follow food safety precautions and keep your cold foods out of the danger zone. I like to divide dips like this into a couple of smaller containers. That way I can swap out a cold bowl of dip for one that has been sitting out. Another trick is to make an ice bath by nesting a smaller bowl of dip into a larger bowl filled with ice to maintain the proper temperature.

Spinach Dip
1 package frozen spinach, thawed, 10 ounces

1/2 cup low-fat sour cream

1 cup plain Greek yogurt

1 package vegetable dip mix, 1 ounce

1 teaspoon dill weed

Vegetables for dipping, such as carrots, bell pepper slices, celery, and broccoli

​Squeeze thawed spinach with paper towels to remove extra liquid.

Mix together all ingredients.

Cover and chill for 20 minutes then serve.

Visit our friends at Alabama Cooperative Extension System for a printable recipe.


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