Fresh. Zingy. Instantaneous.
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Spinach and feta dip
Serves 8
(from The New American Plate Cookbook)
4 cups baby spinach, loosely packed
1/2 cup feta cheese
2 scallions, trimmed and chopped
1/4 cup mayo (light preferable)
2 tsp. horseradish
1 tsp. freshly squeezed lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste
In a food processor, finely chop the spinach. Add the cheese and scallions and process until blended. Add the mayo, horseradish and lemon juice, and blend till smooth. Add the dill and process another 15 seconds. Season with salt and pepper to taste.
Serving suggestions: raw baby carrots, barely steamed haricots verts, tortilla chips, toasted pita bread
How healthy & lite is this!!! Great for all of us WW gals!
Posted by: mom | January 12, 2007 at 06:40 PM
hmm... those carrots look tasty! Great photo and the recipes sound great too!
Posted by: catherine Ross | January 13, 2007 at 05:01 PM
Mom, It is very light -- easy on the hips & the lips. Perfect for diets or just reigning it in.
Catherine, I was quite pleased with how the presentation turned out. Normally I bungle everything when I try to make it pretty, so even if the dip had sucked I think I would have found an excuse to put it on the blog!
Posted by: catherine | January 13, 2007 at 05:24 PM