Spinach Dip

I’ve always loved eating spinach dip, but know that it isn’t always the best dip to serve (or eat) eventhough it contains spinach. 
 The combination of high fat and high calorie ingredients can quickly make this dip a nutritionally undesirable choice.  Fortunately, this recipe, which I adapted from the Mayo Clinic’s website (http://www.mayoclinic.com/health/spinach-dip/NU00557) contains low fat ingredients and takes just a couple minutes to prepare.  While this recipe calls for frozen spinach, fresh spinach is also a great vegetable to consume around this time of the year, because it’s in season.   Other in season vegetables to eat with this dip could include carrots, cucumber, peppers, and radishes.

Spinach Dip

Yield: 4 cups

·         283g/10 ounces frozen chopped spinach, thawed and squeezed dry
·         1 1/2 cups low fat sour cream
·         1 cup low fat mayonnaise
·         1 cup chopped fresh mushrooms

 All of these ingredients can usually be found in my fridge.
1.                   Combine all the ingredients in medium-sized mixing bowl.

2.                   Mix well using a spatula

3.                   Transfer into a dish for serving.

4.                   Cover and refrigerate your bowl if you aren’t serving the dip right away.   Serve chilled with a variety of your favourite vegetables.