Spinach Dip in Pumpernickel - 13g Carbs, 2.3g Fiber, 2g Sugar
From: Lickety-Split Diabetic Meals
Here's a delicious dip that is always a hit at parties.
Served with rye bread.
Prep time: 30 minutes
Serves: 32
Serving size: 2 Tbsp dip with 3 cubes bread (or 1/2 slice)
1 Large round loaf pumpernickel bread
1 1/2 cups plain nonfat yogurt or fat-free sour cream
1 cup Miracle Whip Light
1 pkg dried vegetable soup mix
3 (10oz pkg) chopped frozen spinach
1 (8oz can) sliced and drained water chestnuts
3 hours before serving, mix together yogurt, Miracle Whip Light and
soup mix in a medium bowl.
Thaw spinach in microwave, squeeze out all excess water.
Chop spinach into small pieces and stir into mixture. Refrigerate
for 3 hours.
Using a knife, hollow out a large hole in the round. Fill hole with
dip, the cube the bread you've removed to serve on the side for dipping.
When the cubes are gone, invite guests to tear bread from the bowl.
If you can't find a large round unsliced loaf of pumpernickel bread,
simply buy sliced pumpernickel, cube it and serve with the dip.
Serves: 32
Serving size: 2 Tbsp dip with 3 cubes bread (or 1/2 slice)
Nutrition per Serving:
80 Calories, 23% Calories from Fat, 2g Fat, 0g Saturated Fat,
0g Cholesterol, 290mg Sodium, 3g Protein, 13g Total Carbs,
2.3g Fiber, 2g Sugars
Exchanges/Choices: 1 Carbohydrate
