Spinach Dip

By: From: Hy-Vee Dietician Nikki Augustine
By: From: Hy-Vee Dietician Nikki Augustine

Ingredients

1 package (10 ounces) frozen chopped spinach

1 package (1.4 ounces) dry vegetable soup mix

1 package (12 ounces) firm silken tofu

1 can (8 ounces) water chestnuts, chopped coarsely

2/3 cup green onions, chopped

1 cup reduced fat mayonnaise

Directions

Thaw package of spinach and squeeze dry.
Stir all ingredients together in a large bowl until blended.
Cover; chill 2 hours.
Stir before serving.



Yield: about 4 cups. Serving size: 1/4 cup.



Per Serving: 65 calories, 2 g fat, 1 g sat fat, 3 g protein, 8 g carbohydrate, 295 mg sodium, 4.5 mg cholesterol.

Recipe from Nebraska Soybean Board

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