The other weekend, I needed a dish for a potluck and I wanted something a little bit healthier, since I figured everyone else would bring either desserts, or mac and cheese. Also, I was having a wicked week-long spinach dip craving so that might have been a factor. This dip was lightened up by using low-fat cream cheese and fat free sour cream. I’m not a huge fan of mayo-based dips, so excluding mayo was an easy swap. The huge amount of spinach and red pepper bump up the veggie content while keeping calories relatively low, so nutritionally, this is an awesome swap for your normal, heavier, spinach dip. Serve this with pita chips, tortilla chips, with more veggies, or chunks of bread. As a variation, the spinach dip could also be made in an oven-proof dish and baked with shredded cheddar cheese on top, and then served warm.
- One 16oz bag frozen spinach, thawed and drained
- 1 medium red bell pepper
- 4 cloves garlic
- 3 green onions
- 2 cups (500mL) fat free sour cream
- One 250g block low fat plain cream cheese, thawed
- Add the cream cheese and sour cream to a large bowl. Cream them together with a hand mixer or by hand (I was working in a kitchen without a hand mixer and this was a pain to do by hand).
- Make sure the spinach is completely thawed out and all the liquid is squished out. Add it to the mixture and stir to combine.
- Mince the garlic and stir into the spinach mixture.
- Finely chop the onions and red pepper and stir into the spinach mixture.
- Stir so that all ingredients are evenly distributed.
- Cover and refrigerate until time for service to let all flavours blend.