Spinach Vegetable Dip Recipe
Summary
Ingredients
| Salt | 1 10 Ounce | |
| 5 green onions with tops, coarsely chopped | ||
| 1/2 cup watercress, large stems removed | ||
| 1/4 cup fresh parsley, large stems removed | ||
| 8 ounces plain nonfat yogurt | ||
| 1 avocado, peeled and chopped | ||
| 1 1/4 teaspoons no-salt garlic seasoning | ||
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Hot pepper sauce | 1/8 Teaspoon | |
| Purple cabbage | 1 | |
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.
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.
Chef
