Low Carb Speedy Spinach Dip

Low Carb Speedy Spinach Dip

Zingy and fresh-tasting, this dip from the new Atkins Diet cookbook “The New Atkins For a New You” is super-easy—it’s made with frozen chopped spinach.




1 10 oz. pkg. frozen spinach, thawed and chopped
1 1/2 C. sour cream
1 C. regular mayonnaise
1/2 sm. cucumber, peeled, seeded, and minced
2 celery ribs, trimmed and minced
3 scallions, thinly sliced
1 clove garlic, minced
1 tsp. freshly squeezed lemon juice
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. cayenne pepper

1. Combine spinach, sour cream, mayonnaise, cucumber, celery, scallions, garlic, lemon juice, basil, salt, and cayenne in a medium bowl, stirring well.
2. Transfer to a serving dish and serve, or refrigerate in an airtight container for up to 3 days.

Serves: 12
Nutrition Facts:
Net Carbs: 2 grams
Total Carbs: 3 grams
Fiber: 1 gram
Protein: 2 grams
Fat: 10 grams
Calories: 110
Cooking Tips:
Defrosting Frozen Spinach:
Thaw a box of frozen spinach overnight in the fridge in a pie plate. Then, snip off a corner of the box and holding it over a colander in the sink, press and twist it to squeeze out as much water as possible.


From The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc.  Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.

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