lisalewis@firstplace
December 4th, 2006, 11:00 AM
Serves: 25
Exchanges: 1 cup vegetables: 1 Vegetable
Ingredients:
2 cups plain low-fat yogurt
3/4 cup low-fat sour cream
5 ounces chopped-frozen spinach, thawed
1/4 cup green onions, minced
2 ounce jar pimento, chopped
1 tablespoon Creole mustard
1/2 tablespoon Cavender's All-Purpose Green Seasoning (any all-purpose seasoning may be substituted)
1/2 teaspoon garlic powder
white pepper, to taste
Preparation:
In a medium bowl, whisk together yogurt and sour cream until smooth. Squeeze spinach to remove moisture. Stir spinach and remaining ingredients into the yogurt mixture. Chill for 1-2 hours before serving. Serve in a hollowed-out cabbage head with vegetables arranged around the dip on a platter.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.
Exchanges: 1 cup vegetables: 1 Vegetable
Ingredients:
2 cups plain low-fat yogurt
3/4 cup low-fat sour cream
5 ounces chopped-frozen spinach, thawed
1/4 cup green onions, minced
2 ounce jar pimento, chopped
1 tablespoon Creole mustard
1/2 tablespoon Cavender's All-Purpose Green Seasoning (any all-purpose seasoning may be substituted)
1/2 teaspoon garlic powder
white pepper, to taste
Preparation:
In a medium bowl, whisk together yogurt and sour cream until smooth. Squeeze spinach to remove moisture. Stir spinach and remaining ingredients into the yogurt mixture. Chill for 1-2 hours before serving. Serve in a hollowed-out cabbage head with vegetables arranged around the dip on a platter.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.