Garlic-Spinach Dip

Make-ahead Tortilla Crisps are convenient, low-fat, and they can be made up to 24 hours in advance. The low-calorie dip takes only minutes to prepare.

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  • Makes: 32 servings
  • Serving Size: 1 tablespoon
  • Start to Finish: 25 mins

Garlic-Spinach Dip

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Directions

  1. In a saucepan cook frozen spinach according to package directions, then drain well.
  2. Place garlic in a blender container or food processor bowl. Cover and blend or process for 5 to 10 seconds or until minced. Add the cooked spinach, milk, salt, and hot pepper sauce. Cover and blend or process until well combined. Add Neufchatel cheese; cover and blend or process until smooth.
  3. Transfer spinach mixture to the saucepan. Cook and stir over medium-low heat for 4 to 5 minutes or until mixture is heated through.
  4. To serve, transfer dip to a small serving bowl. If desired, sprinkle with chopped tomato or Monterey Jack cheese. Serve with Tortilla Crisps or toasted pita wedges. Makes 32 (1-tablespoon) servings.

Tortilla Crisps:

  1. Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.

Toasted Pita Wedges:

  1. Split pita pockets and cut each half into wedges. Bake the wedges on an ungreased baking sheet in a 350 degree F oven for 8 to 10 minutes.

From the Test Kitchen

Prepare Tortilla Crisps or toast pita wedges; cool. Store in an airtight container up to 24 hours.

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Nutrition Facts (Garlic-Spinach Dip)

  • Per serving:
  • 23 kcal ,
  • 2 g fat
  • 5 mg chol. ,
  • 44 mg sodium ,
  • 1 g carb. ,
  • 1 g pro.
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