[SANDYSAND]

I just got my Hungry Girl cook book and I am loving it!

I just learned to make my own dip!

SPINACH-VEGETABLE DIP
Serves 24 - 1 tabelspoon per serving http://www.deliciousdecisions.org/images/dot_clear.gif http://www.deliciousdecisions.org/images/dot_clear.gif 1 10-ounce package frozen, no-salt-added chopped spinach
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5 green onions with tops, coarsely chopped
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1/2 cup watercress, large stems removed
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1/4 cup fresh parsley, large stems removed
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8 ounces plain nonfat yogurt
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1 avocado, peeled and halved
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1 1/4 teaspoons no-salt garlic seasoning
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1/8 teaspoon salt (optional)
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1/8 teaspoon freshly ground black pepper
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1/8 teaspoon hot pepper sauce, or to taste
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1 purple cabbage
Cook spinach, drain and wring out all juice in a clean kitchen towel.
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In the work bowl of a food processor fitted with a metal blade, finely chop spinach, onions, watercress and parsley. Do not overprocess!
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Remove to colander to drain excess liquid. Set aside.
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Place remaining ingredients except cabbage in processor and process until smooth.
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In a medium bowl, combine vegetables and yogurt mixture. Mix to blend well.
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Cover and refrigerate at least 2 hours to allow flavors to blend.
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Hollow out purple cabbage to use as serving bowl.
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Serve with a variety of fresh vegetables.

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http://www.deliciousdecisions.org/images/dot_clear.gif Calories: 23
Protein: 1 g
Carbohydrates: 2 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 16 mg