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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

:) Hope you don't mind.....

Sounds Yummy!

Serves 24 - 1 tabelspoon per serving

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, or to taste
1 purple cabbage

Cook spinach, drain and wring out all juice in a clean kitchen towel.

In the work bowl of a food processor fitted with a metal blade, finely chop spinach, onions, watercress and parsley. Do not overprocess!

Remove to 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 serving bowl.

Serve with a variety of fresh vegetables.

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