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Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Nonfat sour cream

  2. 1/2 cup 73g / 2.6oz Part-skim ricotta cheese

  3. 2 teaspoons 10ml Fresh lemon juice

  4. 1 Garlic clove

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1/2 Frozen chopped spinach - (10-oz pkg) - thawed, squeezed dry

  8. 1/4 cup 36g / 1 1/3oz Water chestnuts - chopped

  9. 4 Scallions - thinly sliced

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, puree the sour cream, cheese, lemon juice, garlic, salt and pepper. Transfer to a medium bowl.

  2. Stir in the spinach, water chestnuts and scallions. Refrigerate, covered, until the flavors are blended, at least 1 hour.

  3. This recipe yields 4 servings.

  4. Per Serving: 83 Calories, 3 g Total Fat, 2 g Saturated Fat, 10 mg Cholesterol, 360 mg Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein, 171 mg Calcium.

  5. Serving Provides: 1 Fruit/Vegetable.

  6. Points Per Serving: 2.

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