Creamy Spinach Dip Recipes

Creamy Spinach Dip Recipes for Appetizers - How Foods Fight Cancer

MAKES 10 TO 12 SERVINGS

This creamy, high-fiber dip is great for a family gathering or as a dish to pass for a holiday cocktail
party. Serve it with raw vegetable pieces or chunks of crusty bread.

11⁄2 cups cooked or canned cannellini beans, rinsed and drained
1⁄4 cup water
2 pounds spinach, chopped and steamed, or 1 package
(10 ounces) frozen chopped spinach, thawed and drained
1⁄2 cup salsa
1 tablespoon all-purpose seasoning (such as Mrs. Dash, Spike, or Vegit)
1 tablespoon freshly squeezed lemon juice
1⁄2 teaspoon salt


1. Mash the beans and water together using a potato masher.
Alternatively, process them in a food processor or blender until
smooth. Stir in the remaining ingredients and refrigerate for 1 hour
before serving.

2. Stored in a covered container in the refrigerator, leftover Creamy
Spinach Dip will keep for up to 3 days.


PER SERVING: 61 calories; 0.3 g fat; 0.1 g saturated fat; 3.8% calories from fat; 0 mg cholesterol;
4.2 g protein; 11.3 g carbohydrate; 1 g sugar; 2.9 g fiber; 410 mg sodium; 62 mg calcium; 1.6 mg
iron; 3.9 mg vitamin C; 1552 mcg beta-carotene; 1.1 mg vitamin E