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Low-Fat Spinach Dip -- e-w

Source of Recipe

Recipes From Friends 2004 � Bev
Low-Fat Spinach Dip -- e-w
Plan ahead�needs to refrigerate at least 1 hour.
Serves: 4

1/2 cup nonfat sour cream
1/2 cup part-skim ricotta cheese
2 teaspoons fresh lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Half 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup water chestnuts, chopped
4 scallions, thinly sliced

I. In a blender or food processor, puree the sour cream, cheese, lemon juice, garlic, salt and pepper. Transfer to a medium bowl.

2. Stir in the spinach, water chestnuts and scallions. Refrigerate, covered, until the flavors are blended, at least 1 hour.

One serving equals: 83 Calories, 3 g Total Fat, 2 g Saturated Fat, 10 mg Cholesterol, 360 mg Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein +++EXC: 1 Vegetable. +++WWP: 2.