Spinach Dip #2
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
fresh |
|
| 1 | cup |
sour cream
dairy |
|
| ½ | cup |
yogurt, plain
|
|
| ½ | cup |
parsley leaves
fresh, finely chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
fresh |
|
| 237 | ml |
sour cream
dairy |
|
| 118 | ml |
yogurt, plain
|
|
| 118 | ml |
parsley leaves
fresh, finely chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
Directions
1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop.
2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl.
Cover and refrigerate for at least 4 hours or overnight to blend flavors.
