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Crudites with Cheesy Spinach Dip

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Ingredients
  Carrots 1 Bunch (100 gm), peeled (8 To 10)
  Broccoli head 1
  Cauliflower head 1
  Green beans 1⁄2 Pound
  Cucumbers 2 Large
  Zucchini 2 Large
  Sweet peppers 2
  Cream cheese 250 Gram (1 Package)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Frozen chopped spinach 300 Gram, thawed (1 Package)
  Finely chopped green pepper 1 Tablespoon
  Finely chopped onion 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Finely chopped garlic 1⁄4 Teaspoon
  Ground pepper To Taste
Directions

Vegetable Crudites: Wash all vegetables thoroughly.
Cut into sticks, florets or small pieces and store in plastic bags in refrigerator.
When ready to serve, arrange on tray or platter with container of Cheesy Spinach Dip in centre.
Cheesy Spinach Dip: Cream together cream cheese and yogurt.
Squeeze moisture out of spinach; add to creamed mixture along with green pepper, onion, mustard, salt, garlic, and pepper to taste.
Spoon into small serving bowl.
Cover and store in refrigerator for 24 hours to enhance flavor.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
8

Rate It

Your rating: None
4.18
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 200 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 36.2 mg12.1%

Sodium 310.6 mg12.9%

Total Carbohydrates 20 g6.5%

Dietary Fiber 6.7 g26.9%

Sugars 8.5 g

Protein 8 g16.2%

Vitamin A 130.8% Vitamin C 202.3%

Calcium 14.6% Iron 13%

*Based on a 2000 Calorie diet

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Crudites With Cheesy Spinach Dip Recipe