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Lately, I’ve been watching the number of carbs that I consume. I try to keep it to under 20 per day. This spinach dip[ is the perfect snack for someone like me as it’s very low in the carb-o-matic department.
Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:
The next day I tasted the spinach dip and was happy with my results. It was as close to the original dip recipe as I’ve ever tasted. It also had all fresh ingredients that I knew weren’t going to cause anyone problems. Had I not been making it for a family gathering, I’d have curled up with some cucumber slices and eaten my way through the bowl, it was that good. But I made it to decorate little cauliflower crust Christmas trees, which will be another post. They were a hit and may be a new buffet tradition. So many veggies, so few carbs. It was a success on several levels!
I would dare to say that this spinach dip is healthy 🙂
8 ounces Philadelphia cream cheese; room temp
2 cups Okios plain Greek yogurt
1/2 teaspoon lemon zest
1 teaspoon McCormick onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon black pepper
1 teaspoon Lipton chicken bouillon; I use vegan cubes with no added msg
2 boxes frozen spinach; thawed, drained, excess moisture wrung out in toweling
¼ cup green onions or shallots; chopped
In a bowl, beat the cream cheese, yogurt, seasonings and lemon zest until mixed and fluffy.
Beat in the spinach until evenly blended.
Stir in green onions or shallots and taste for seasoning, adding more as desired.
Refrigerate at least overnight, stirring well before spooning into a serving dish.
Makes about 3 cups of dip
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Quick Tip: Serve this yummy spinach dip on sliced cucumbers, pita chips, or crackers.
Recipe and image courtesy of Melady Cooks.