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Lemon Peel Spinach Dip with Vegetable Dippers

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Lemon Peel Spinach Dip with Vegetable Dippers
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6
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Enjoy dipping your vegetables in this spinach-bean dip made with yogurt and fresh lemon!

Ingredients

Dip

1
box (9 oz) frozen chopped spinach, cooked and squeezed to drain
1
cup Progresso™ cannellini white kidney beans, drained (from 15-oz can)
1/2
cup fat-free chicken broth
1/2
cup Yoplait® fat-free plain yogurt (from 32-oz carton)
1/2
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
1/2
teaspoon salt
2
cloves chopped garlic

Dippers

Baby carrots, sliced cucumbers and red pepper slices, as desired

Directions

  • 1 In food processor, place all Dip ingredients. (Do not use blender.)
  • 2 Cover; process about 3 minutes, stopping occasionally to scrape sides, until smooth. Serve with Dippers.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

For an easy to-go lunch, take Progresso™ Light Chicken Noodle soup with the Dip and Dippers.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
400mg
17%
Potassium
300mg
8%
Total Carbohydrate
11g
4%
(
Dietary Fiber
3g
12%
,
Sugars
0g
)
Protein
5g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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