Nutritionist Shares Easy Swaps to Save Calories, Keep Flavor
By: Laura Kirtley
Updated: December 5, 2012
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.


