While not an entire meal, this spinach dip can serve as an appetizer to tide over the hungry masses until dinner is ready or a condiment to perk up supper staples such as burgers or grilled chicken breasts. The vibrant green color of the dip is alluring to little ones, who likely won't be the wiser to the dip's nutritious phytochemical properties. The recipe is from "The New American Plate Cookbook" (University of California Press, $25.95, 306 pages), arguably the best healthy eating cookbook in my collection.
Spinach and feta dip
Prep time: 10 minutes
Cook time: None
Serves: 8
Notes: This nutritious dip is fabulous served with warm pita wedges and crackers. For an extra boost of nutrients, serve with sliced red and green bell peppers. If serving to children, you may want to cut the amount of horseradish in half. Store the dip in an airtight container for 2 to 3 days in the refrigerator.
Ingredients
4 cups stemmed fresh spinach, loosely packed
1/2 cup coarsely crumbled reduced-fat feta cheese
2 scallions, trimmed and chopped
1/4 cup fat-free or light mayonnaise
2 teaspoons drained prepared white horseradish
1 teaspoon freshly squeezed lemon juice
1/4 cup chopped fresh dill
Salt and ground black pepper
Instructions
In a food processor or blender, finely chop spinach. Add the cheese and scallions and process the mixture until well blended. Add the mayonnaise, horseradish, and lemon juice and process to blend until smooth. Add the dill and process for another 15 seconds. Season the dip with salt and pepper to taste.
