Hot Spinach Dip

  • Yield: 12 servings

Serve hot with reduced-fat crackers


2tablespoons tub-style light margarine
1 onion, finely chopped
2tablespoons finely chopped jalapeno peppers
2tablespoons minced garlic
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/8teaspoon cayenne pepper
1/4teaspoon white pepper
dash nutmeg
1cup evaporated skimmed milk
1/2cup nonfat sour cream, or more if necessary


  1. Melt the margarine in a large skillet coated with nonstick cooking spray. Add the onions, jalapenos, and garlic, sauteing untl soft, about 4 minutes.
  2. Place the spinach in a food processor and process until pureed. Add the spinach to the skillet with the cayenne, white pepper and nutmeg.  Mix well. Gradually add the evaporated milk, stirring. Remove from the heat and stir in the sour cream. If too thin, add more sour cream. Makes about 2 1/2 cups.

Nutritional Info *per serving

  • Calories 45
  • Fat 1.2g
  • Saturated Fat .2g
  • Cholesterol 1mg
  • Sodium 126mg