1 cup nonfat plain yogurt
1/2 cup chopped cooked (or frozen and thawed) spinach, well drained and squeezed dry
1/2 cup drained canned water chestnuts, chopped
1/4 cup chopped sweet white onion
Garlic powder
Salt
Ground black pepper
In a serving dish, stir together yogurt, spinach, water chestnuts, and onion. Season to taste with garlic powder, salt, and pepper. Cover and refrigerate at least 30 minutes.
Makes 8 servings (1/3 cup each)
Per serving: 30 calories, 2 g protein, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 g fiber, 35 mg sodium
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Comments from Members
i am going to try this recipe. It is health and sounds good.
omgosh! soooo goood!
YUM!
I CANT WAIT TO TRY THIS YUM!!
This looks fantastic!(and it fits safely into both Weight Watchers and the South Beach diet!)
This is one I think I could even get my 8 year old to enjoy. Thanks.
my sister would love this recipe if she approves then i will try it lol
Yes I can't wait to try this also I love spinach ..
I can't wait to try this!!! This weekend I'm getting all ingredients needed!!!
Nobody mentioned how it tastes using yogurt instead of mayonnaise. Low fat sounds nice but how is the taste?
I use plain, non-fat yogurt to replace sour cream and mayo all the time. I can even "trick" myself into thinking it is sour cream--on my tacos, as the sour cream in beef stroganoff! I've even put it on my baked potato. It's not quite as rich as sour cream or mayo, but close enough.
Awesome thanks, I'll definitely try this then. :)
I use greek yogurt, it's thicker and tastes great! I get it at the grocery store next to the regular yogurt, and at BJ's too.
Sounds good but how is it served, like a side dish?
Corn ??? Not sure that fits into the ratio .... Will try it.
can't wait to try
To Tammy,It's a dip, serving with raw veggies would be most healthy, but you could probably serve with the traditional round loaf of bread made into a bowl.
im gonna try it with some artichoke hearts in it too.
Im going to try it with some artichoke hearts added too.
This looks scrumptious.
My mom used to make "yogurt cheese" and I still do. You put a coffee filter in a funnel, place the funnel in a container that will hold it up and hold the exess fluid. Pour the yogurt into the coffee filter that is in the funnel. Place plastic wrap over the whole shabang and place in the fridge over night. In the morning you have a thick, rich "cheese" that subs great for cream cheese or sour cream. If you want it less thick, strain it only an hour or so.
yummy-o! going to get the good greek yogurt for this one :)
Sounds yummy, and lite, think I will try with artichoke hearts also.
I tried it and it was awesome, added the artichokes to it
I like the idea of using Greek yogurt.
