Spinach vegetable dip

Try this new recipe!


1 10-ounce package frozen, no-salt-added chopped spinach
5 green onions with tops, coarsely chopped
1/2 cup watercress, large stems removed
1/4 cup fresh parsley, large stems removed
8 ounces plain nonfat yogurt
1 avocado, peeled and halved
1 1/4 teaspoons no-salt garlic seasoning
1/8 teaspoon salt (optional)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot pepper sauce (optional)
1 purple cabbage


Cook spinach, drain and wring out all the liquid in a clean kitchen towel. Using a food processor fitted with a metal blade, finely chop spinach, onions, watercress and parsley. Do not over-process. Place in colander to drain excess liquid. Set aside. Place remaining ingredients except cabbage in processor and process until smooth. In a medium bowl, combine vegetables and yogurt mixture. Mix to blend well. Cover and refrigerate at least 2 hours to allow flavors to blend. Hollow out purple cabbage to use as a serving bowl. Serve with a variety of fresh vegetables.

Yield: 24 servings

Nutrient analysis per serving

Calories: 11
Cholesterol: 0 mg
Total fat: 0.2 g
Sodium: 6 mg
Saturated fat: 0 g
Carbohydrates: 2.4 g
Trans fat: 0 mg
Protein: 0.5 g


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