Low Fat Spinach Onion Dip Recipes

DELICIOUS LOW-FAT SPINACH DIP

Steps:

• Gather the ingredients.
• Place wilted spinach in a colander and remove excess water by either pressing a wooden spoon against the spinach or placing spinach in a towel and squeezing until dry. Chop finely and place in a medium bowl.
• In a separate small bowl, add yogurt and cream cheese and stir, mixing together until smooth. Add this mixture to the spinach. Stir in the remaining ingredients and blend thoroughly.
• Refrigerate until ready to serve.
• Enjoy.

HEALTHY SPINACH DIP

Steps:

• In a small bowl, combine the first 7 ingredients; stir in spinach. Cover and refrigerate at least 1 hour before serving. Serve with vegetables.

LOW FAT SPINACH ONION DIP

Steps:

• Cook frozen spinach until done, about 5 minutes. Let cool completely.
• Melt butter or margarine in a frying pan. Add chopped onion and saute on medium low for about 5-7 minutes. Add the 1/4 tsp salt while sauteing. (This can be done while spinach is cooking. This way you will save cooking time.) Cool completely.
• Combine both to a medium bowl and add yogurt, mayonnaise, basil parsley, and garlic powder. Combine well. At this point add salt and pepper for taste. (you don't need to add too much salt as salt was added to the onions. I used another 1/4 tsp of salt at this point).
• Let chill for at least 30 minutes before serving in order to let the flavours blend.

CARAMELIZED ONION SPINACH DIP

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. , Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally., Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers.

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

ONION AND SPINACH DIP

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
• Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.