10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
1 clove garlic, crushed
1 cup (4 oz) shredded part-skim mozzarella cheese
Fresh pepper, to taste
Pita chips, for dipping
Directions
Preheat oven to 375°.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve immediately with pita chips. Makes about 2 1/2 cups.
Serves 10.
Nutritional information per 1/4 cup serving: Calories 92, Fat 6.8 g, Carbohydrates 3.0 g, Fiber 0.7 g, Protein 5.3 g.
Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts
Sunday, March 20, 2011
Wednesday, March 2, 2011
Avocaod Green Goddess Dressing & Dip
If eating healthier meals is on your agenda for 2011, start by incorporating more salads into your diet. Select fresh, in-season vegetables, fruits, and nuts and put together a salad that is full of colors, textures, and flavors. Skip the store-bought salad dressing and make your own green goddess dressing instead. This classic salad topping originated in San Francisco and has a base of herbs and anchovies. While many recipes use mayonnaise or sour cream to achieve a creamy texture, this one employs avocado and Greek yogurt. The best thing about this recipe is that the dressing can also be a dip. Pack it in a Tupperware with crudités and enjoy for lunch. Learn the technique.
Green Goddess Dip and Dressing
From San Francisco Entertains by the Junior League of San Francisco
Ingredients
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)
Directions
1.Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
2.Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
3.For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Makes 1-1/2 cups
Green Goddess Dip and Dressing
From San Francisco Entertains by the Junior League of San Francisco
Ingredients
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)
Directions
1.Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
2.Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
3.For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Makes 1-1/2 cups
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