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Ghoulish Green Slime Recipe

It seems that almost everyone loves fresh vegetables and dip, especially kids, but Halloween isn’t usually the best time to serve them, since there are so many types of candy and sugar-fat-calorie laden treats to be had. The following Ghoulish Green Slime (AKA Healthy Spinach dip - but don’t tell anybody) has a scary enough name to get everyone’s attention, is delicious, and has only 33 calories per serving with 1 gram of fat. It can be made several days ahead and makes a great presentation on the annual Halloween BOO-ffet table.
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Serve the dip in a scary Halloween bowl, surrounded by fresh vegetables on a scary Halloween tray, and both will be devoured by young and old. If there are plastic eyeballs sitting around (they’re readily available at variety stores, too), float them on the dip to entice the kids. This dip is good enough to become a favorite throughout the year, in which case, it can be served in a fancy bowl on a fancy tray rather than Halloween-themed serving pieces. The dip also makes a good low-fat salad dressing or topping for baked potatoes.

24 Servings

4 cups fresh spinach, (packed)
4 green onions including tops
1/4 cup fresh parsley
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Accent
1/2 to 1 teaspoon crushed chili pepper
3 cups lowfat cottage cheese
1 cup nonfat yogurt
  1. Process the spinach, green onions, parsley, salt, pepper, Accent, and crushed chili pepper until finely chopped, scraping down the sides a few times so that it forms a paste.

  2. Add the cottage cheese and yogurt; process until smooth.

  3. Serve with fresh vegetables.


Amount Per Serving
Calories 33 Calories from Fat 6
Percent Total Calories From: Fat 18% Protein 52% Carb. 29%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 4 mg
Sodium 224 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 4 g

Vitamin A 14% Vitamin C 6% Calcium 0% Iron 2%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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