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In Stafford, Texas, Joyce Fogleman requests: “Everywhere I take this dip, I’m asked for the recipe. I don’t make it at home because I’m afraid that’s all I’d eat the entire day. I’d love a downsized version I could make at home.”
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Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1/4 cup (prepared with reduced-fat sour cream and reduced-fat mayonnaise; calculated without crackers) equals 83 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Classic Spinach Dip in Cooking for 2 Fall 2006, p49
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Reviewed on Feb. 09, 2012 by HarryNinja
I've been making this dip for years (same ingredients at least) and absolutely love it (especially on game day). To make it even easier, you can use frozen, chopped, spinach that you've thawed and drained.
Reviewed on Apr. 06, 2010 by Amy the Midwife
Very good dip!I wilted the spinach stove-top, since I prefer not to nuke food.I served the dip with sliced red & yellow bell peppers, cucumbers and baby carrots. It made a beautifully colorful platter.
Very good dip!
I wilted the spinach stove-top, since I prefer not to nuke food.
I served the dip with sliced red & yellow bell peppers, cucumbers and baby carrots. It made a beautifully colorful platter.
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