Recipe - Low-Fat Spinach Dip

1 pack (12.3 oz) MoriNu lite firm
tofu (1.0 g fat per serv)
1 pack (10 oz) frozen chopped
spinach; thawed
One half bn Green onions; chopped, (use
both white and green
portions
1 cn (8 oz.) cut or sliced up water
chestnuts; drained and
chopped
1 pack Knorr Vegetable Soup Mix
One half cup Nonfat mayonaise; (I use
Kraft)

I received a recipe for spinach dip from a nutritionist I have been working
with. I modified it some to fit the Ornish program and it is still
delicious. I make it often, and everyone who has tried it is surprised that
it is very low fat. I like it because it's like being able to bring a "best
friend" from my SAD days with me to the Ornish program.

Thaw spinach and squeeze out excess water; set aside. Combine tofu and mayo
in blender or food process and blend until smooth. Put in large bowl and
add remaining ingredients. Stir until blended. Refrigerate overnight for
best flavor.

Serve with rye bread, nf crackers, raw vegetables, or melba toast.

I am particular about my spinach dip and I think this one closely resembles
the one with SAD ingredients.

Posted to fatfree digest by Jennifer Heineman JHEINEMAN@PILLSBURY.COM on
Apr 4, 1998