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Nutritionist Shares Easy Swaps to Save Calories, Keep Flavor

By: Laura Kirtley
Updated: December 5, 2012
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Spinach Dip


10 oz frozen spinach, thawed and drained/squeeze dry

1 cup low fat or nonfat greek yogurt

2 oz cream cheese (may substitute cup light mayonnaise)

cup fresh parsley

cup chopped onion

1 tsp lemon

tsp dill weed

tsp salt


Use cheese cloth to squeeze juice from thawed spinach. Add all ingredients in a food processor and pulse until blended. Serve with veggies for dipping.



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