Low Fat Spinach Onion Dip Recipes

HEALTHY SPINACH DIP

Steps:

• Place spinach in a colander and defrost for at least 8 hours or overnight. Alternatively you could use a microwave.
• Using your hands, squeeze as much water out as possible and transfer to a medium bowl. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, 2 minced garlic cloves and carrot; sauté for 7 minutes or until translucent, stirring occasionally.
• Transfer to a bowl with spinach along with yogurt, mayo, salt and pepper.
• Stir well to mix and add grated garlic to taste. If have time, refrigerate for a few hours to let flavours "marry" each other.
• Serve with pretzel chips or brown rice crackers.

HEALTHY SPINACH DIP

Steps:

• In a small bowl, combine the first 7 ingredients; stir in spinach. Cover and refrigerate at least 1 hour before serving. Serve with vegetables.

SPINACH DIP-FAT FREE

Steps:

• Squeeze any excess moisture from the spinach and place the spinach in a bowl. Add the sour cream, cream cheese, onion soup mix, water chestnuts, and chopped onion. Mix well. Cover the bowl and chill the spinach dip for 30 minutes or until ready to serve. Serve with pita wedges, crackers, chips. The dip can also be placed in a hollowed out round loaf of bread.

DELICIOUS LOW-FAT SPINACH DIP

Steps:

• Gather the ingredients.
• Place wilted spinach in a colander and remove excess water by either pressing a wooden spoon against the spinach or placing spinach in a towel and squeezing until dry. Chop finely and place in a medium bowl.
• In a separate small bowl, add yogurt and cream cheese and stir, mixing together until smooth. Add this mixture to the spinach. Stir in the remaining ingredients and blend thoroughly.
• Refrigerate until ready to serve.
• Enjoy.

CARAMELIZED ONION SPINACH DIP

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. , Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally., Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers.

LOW FAT SPINACH ONION DIP

Steps:

• Cook frozen spinach until done, about 5 minutes. Let cool completely.
• Melt butter or margarine in a frying pan. Add chopped onion and saute on medium low for about 5-7 minutes. Add the 1/4 tsp salt while sauteing. (This can be done while spinach is cooking. This way you will save cooking time.) Cool completely.
• Combine both to a medium bowl and add yogurt, mayonnaise, basil parsley, and garlic powder. Combine well. At this point add salt and pepper for taste. (you don't need to add too much salt as salt was added to the onions. I used another 1/4 tsp of salt at this point).
• Let chill for at least 30 minutes before serving in order to let the flavours blend.

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

LOW-FAT CHEESY SPINACH-ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350°F. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350°F for 10 minutes or until toasted.
• 2. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
• 3. Place artichokes and next 11 ingredients in a 3 1⁄2-quart electric slow cooker; stir well. Cover and cook on low 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

SPINACH DIP I

Steps:

• In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.

ONION AND SPINACH DIP

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
• Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.