Spinach Vegetable Dip Recipe

Summary

Health IndexHealthy++Cuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Frozen no salt added chopped spinach10 Ounce (1 Package)
 Green onions with tops5 , chopped
 Watercress1⁄2 Cup (8 tbs), large stems removed
 Fresh parsley1⁄4 Cup (4 tbs), large stems removed
 Plain non-fat yogurt8 Ounce
 Avocado1 , peeled and chopped
 No salt garlic seasoning1 1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Hot pepper sauce1⁄8 Teaspoon (Or To Taste)
 Purple cabbage1

Directions

Cook spinach, drain and wring out all juice in a clean kitchen towel.
In the work bowl of a food processor fitted with a metal blade, finely chop spinach, onion, watercress and parsley, or chop with a knife and transfer to a blender.
Process just until blended.
Do not overprocess! Remove to colander to drain excess liquid.
Set aside.
Place remaining ingredients except cabbage in processor or blender and process until smooth.
In a bowl, combine vegetables and yogurt mixture.
Mix to blend well.
Cover and refrigerate at least 2 hours to allow flavors to blend.
Hollow out purple cabbage to use as serving bowl.
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