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Making Spinach Dip Healthy

View Comments 12/13/2009 | april

Sort of.

I mentioned in my previous post that whenever there is a party or a food day at work, people ask me to bring spinach dip.  I posted the link to my blog on the other post, but you may not have seen it, so I thought I’d share here.  The recipe isn’t anything fancy.  (It’s just the recipe that’s on the back of that Knorr’s Vegetable Soup packets.)  But I modify the recipe to make it a little bit healthier.

What you’ll need:

1 10 oz package frozen chopped spinach, thawed. (NOTE: Please squeeze the spinach dry.  I made the mistake of not doing this the first time I made it and ended up with spinach soup, not dip. You’re welcome.)

1 cup sour cream

1 cup mayo

1 package of Knorr’s Vegetable soup mix

1 (8oz) can of water chestnuts (optional)

3 green onions, finely chopped (optional)

All you do is mix everything in a bowl and let it chill for at least two hours!  You can serve this with crackers or bread.

How I change it:

I use light mayo and non-fat sour cream.  Also, I don’t use the full cup of either.  I like the dip to be a bit thicker than what the recipe calls for.  What I would suggest is start with using just 1/2 cup of each and if you like, add more.  But keep in mind that using less mayo and sour cream does cut calories!  I also don’t add the onions or water chestnuts, but that’s just a personal preference for me!

I have made this recipe countless times and not one person has noticed that I use light mayo and nonfat sour cream.  Like I said before, they request it!

All that said, I hope you enjoy!!  And remember, there’s always a way to make your favorite recipes more healthy!

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Category: Appetizer, EAT IT

About april: I'm a brand new cyclist! In just a few short months, the sport has reminded me that it's all about the journey, and I need to enjoy the ride. I live with my two dogs and two birds, and love to spoil my nephew. Oh yeah, and I'm 32. View author profile.

Comments (View Comments)

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  1. Heather says:

    Yum. Spinach dip. Yum.

  2. Jess says:

    You can also swap out the mayo and/or sour cream with plain yogurt or Greek yogurt for more nutrition and fewer calories/fat.

  3. kay6672 says:

    Mmmm, that sounds great! Thanks for sharing! I make a killer pumpkin soup (if I do say so myself!) that calls for an entire brick of cream cheese. Last time I made it, I substituted nonfat cream cheese, and my “I hate everything fat-free” husband never knew the difference!

  4. anng says:

    I love it when we fix something our husbands say they will “never” eat and then they LOVE it! Always makes me feel great especially if it's healthy alternative!

  5. kay6672 says:

    yeah, I waited until AFTER he had praised it as “the best soup ever” and told me I should make it every week before I let that little nugget drop!

  6. Jess says:

    You can also swap out the mayo and/or sour cream with plain yogurt or Greek yogurt for more nutrition and fewer calories/fat.

  7. Karena_Oh says:

    Mmmm, that sounds great! Thanks for sharing! I make a killer pumpkin soup (if I do say so myself!) that calls for an entire brick of cream cheese. Last time I made it, I substituted nonfat cream cheese, and my “I hate everything fat-free” husband never knew the difference!

  8. anng says:

    I love it when we fix something our husbands say they will “never” eat and then they LOVE it! Always makes me feel great especially if it's healthy alternative!

  9. Karena_Oh says:

    yeah, I waited until AFTER he had praised it as “the best soup ever” and told me I should make it every week before I let that little nugget drop!

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