Monday, July 11, 2011
Here is another awesome recipe from Chatelaine's "Summer Cookbook". N read through the new cookbook to see if there was anything he wanted to make, and he came up with the idea to make this healthy spinach dip. This spinach dip is packed with protein and spinach and it is filling so it makes a great snack for work. I took some dip with carrots a few days last week and it was an awesome pick-me-up in the afternoon. The dip is also super easy to make and will be a great dip to have in our arsenal for parties. We just won't tell the guests how healthy it is, they will never believe us!
Healthy Spinach Dip
From Chatelaine's "Summer Cookbook"
227-g package fresh spinach (about 6 cups lightly packed)
540-ml can white kidney beans, rinsed and drained
1/4 cup sun-dried tomatoes packed in oil, drained*
2 tablespoons pickled jalapeno peppers*
250-g light cream cheese, at room temperature, cut into cubes
3 tablespoons lemon juice
3/4 teaspoon paprika
1/8 teaspoon salt
Place spinach in food processor. Pulse until coarsely chopped. Transfer to a large bowl. Add beans, peppers, cream cheese, lemon juice, paprika, and salt to food processor. Whirl until puréed. Add to spinach, and stir until evenly mixed. Keeps well, refrigerated, for up to 3 days.
*We substituted sun-dried tomatoes for roasted red peppers and added pickled jalapenos. Add some Sriracha too for a little bit of spice!