Hot Spinach and Kale Dip - 15g Carbs, 2g Fiber
From: www.diabeticconnect.com - By Abbey Sue
For those leafy green beginners out there, you will hardly taste the spinach and kale hidden in this rich and tasty dish. Dip with chopped veggies for a low-carb snack.
1 tsp olive oil
1 onions (finely chopped)
2 garlic cloves (minced)
2 cups spinach (coarsely chopped)
1 cup kale (coarsely chopped)
1/2 cup corn
1/4 cup 2% reduced-fat milk
4 oz reduced fat cream cheese
3 tsp Worcestershire sauce
2 tsp Sriracha (or hot-pepper sauce)
1/2 cup shredded mozzarella cheese
Salt
Pepper
If making on the same day, preheat oven to 425 degree F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.
Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. (If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.)
Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, sriracha, and 1/4 cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish. Top with remaining 1/4 cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot.
Servings: 4
Nutrition per Serving: 140 Calories, 7g Total Fat, 3.5g Saturated Fat, 15g Total Carbs, 2g Dietary Fiber, 6g Protein, 390mg Potassium
Posted by: chefgloria1030@yahoo.com
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