Recipe - Spinach-Yogurt Dip

2 cup Fresh Spinach; with stems
removed, then finely
chopped
Three fourths cup Lowfat Plain Yogurt
One fourth cup Reducedfat Mayonnaise
1 Clove Garlic; minced
1 teaspoon Fresh Dill; finely chopped
Salt & freshly ground Black
Pepper to Taste

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at RecipeaDay. The Cook &
Kitchen Staff are in our final week of Recipea Day~Light.

Today, we're going to learn to snack a little lighter with a freshtasting
spinach dip. If you enjoy fresh vegetables as a snack, but find them a
little lacking without a creamy dip to top them, you're going to enjoy
today's recipe. Each serving of about one tablespoon contains only 10
calories and 1 gram of fat, so break out the baby carrots and get dipping!

Makes about 1 Cup

In a mediumsized mixing bowl, combine the spinach, yogurt, mayonnaise,
garlic, and dill. Season with salt and pepper. Refrigerate in an airtight
container to store. Great as a vegetable dip, but even better with a little
poached salmon.

Kitchen Staff Tip: Never poached a salmon fillet? It's easy! Don't poach
it, bake the salmon. To do so, preheat your oven to 375F degrees. Take the
salmon fillets and place them in a baking dish that has been well oiled
with about two teaspoons of olive oil. Turn the salmon fillets once, to
coat them with the oil. Season with a bit of salt and pepper, and drizzle
about One fourth cup of dry white wine over the top of the salmon fillets. Bake
for 1820 minutes and make sure the thickest portion of the salmon fillet
is opaque. Fantastic with a side of rice pilaf and a little spinachyogurt
dip, of course!

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jan 21, 1999, converted by MM_Buster
v2.0l.