Ingredients:
28 Ounces Of Fresh Chopped Spinach
1/4 Cup Of Chopped Green Bell Pepper
1/4 Cup Of Chopped Asparagus
1/4 Cup Of Grated Tender Baby Carrots
1/8 Cup Of Crushed Roasted Unsalted Almonds
1/4 Cup Of Bestfoods Knorr Dry Vegetable Soup Mix
1/2 Cup Of Fat Free Sour Cream
12 Ounces Of Low Fat Cottage Cheese
1 Teaspoon Of Organic Black Pepper
1 Teaspoon Of Extra Virgin Olive Oil
1/2 Teaspoon Of Gebhardt Chili Powder
Information:
Serving Size 6
290 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
If you're dieting or cutting down on your fat intake, this recipe is just for you. First you will want to wash and chop your spinach, being sure to drain off any excess water. Next take out and plug in your food processor, and add in the cottage cheese, blending until it is smooth and consistent. Once done there, add in the green bell pepper, spinach, asparagus, grated carrots, and again blend until smooth. Next take out a large mixing bowl, and add in the food processor dip, making sure to really scrape the sides, as to not waste any of this delicious dip. Once those contents are in a mixing bowl, add in the crushed almonds, vegetable soup mix, sour cream, black pepper, olive oil, and chili powder. Take out a mixing spoon, and mix until it is even and consistent. Next place the now mixed spinach dip into a Tupperware bowl, seal it with a lid, and place it in the refrigerator to chill for two to three hours. Serve it with Carr's Whole Wheat Crackers, or a sliced French baguette. I served this to some friends of mine dieting, and they loved it. A complementary beverage would be Indian Summer Tart Cherry Juice on ice, just yummy.
