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Basil-Spinach Dip

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Basil-Spinach Dip
  • Prep 15 min
  • Total 15 min
  • Servings 16
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Fresh herbs, green onions and reduced-fat ingredients turn traditional spinach dip into terrific dip. Yum!
Updated Jan 29, 2014

Ingredients

  • 1 box (9 oz) frozen chopped spinach
  • 3/4 cup reduced-fat mayonnaise or salad dressing
  • 1 1/2 cups fat free plain yogurt
  • 1 can (8 oz) water chestnuts, drained, chopped
  • 1/4 cup chopped fresh basil leaves or 1 tablespoons dried basil
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon garlic salt

Steps

  • 1
    Cook spinach as directed on box. Cool slightly; squeeze to drain well.
  • 2
    In large bowl, mix all ingredients. Serve with pita chips or raw vegetables for dipping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try tasty dippers like baby carrots, sugar snap peas, sliced cucumber or halved grape or cherry tomatoes.
  • tip 2
    Top with chopped, sweet red pepper for a garnish and serve with additional slices of red pepper with the dip.

Nutrition

60 Calories, 4g Total Fat, 1g Protein, 5g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
100mg
3%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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