Trimmed Spinach Dip

Try this lower fat version of your favorite spinach dip. By using nonfat yogurt instead of mayonnaise, and vegetables instead of chips, crackers or bread, you can reduce the calories substantially. So, dig in!

Ingredients:

• Two 10-ounce packages chopped spinach, defrosted, drained and cooled
• 4 canned water chestnuts, quartered
• ½ small onion, sliced
• 1 cup nonfat plain yogurt
• 2 Tablespoons light mayonnaise
• 2 Tablespoons dehydrated vegetable flakes
• ¼ teaspoon dried thyme
• Nutmeg to garnish

Directions:

1. Place all ingredients into a food processor or blender. Process until finely chopped.
2. Chill two hours before serving, for flavors to blend.
3. To serve: Place dip into an interesting container made from food -- a hollowed out red pepper, a seeded acorn squash or eggplant. Surround the food bowl with raw vegetables to dip -- from celery and carrots, to broccoli, mushrooms and cherry tomatoes.

Yield: 2½ cups

Serving size: 1 Tablespoon

Per serving:

• Calories 9
• Protein 0.8 g
• Carbohydrates 1.6 g
• Fat 1.6 g
• Fiber 0.5 g