Recipe inspired by:
Del Monte Spinach Can
- 1 (13 1/2 oz.) can Del Monte Fresh Cut Whole Leaf or Chopped Spinach
- 2 cups light sour cream
- 1/4 cup light mayonnaise
- 1 (1.4 oz.) package dry vegetable soup mix
- 1 can mushrooms, drained
- vegetables, bread or crackers (for serving)
Drain spinach well, reserving 2 tablespoons liquid. (Chop spinach if using Whole Leaf Spinach.)
Combine reserved liquid, sour cream, mayonnaise, and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors.
Serve with vegetables, bread or crackers.
Notes & Tips:
I made this spinach dip yesterday for Easter supper. It was really good served with crackers. The orgional recipe called for chopped bell peppers instead of mushrooms and onion soup mix instead of vegetable soup mix. For a special occasion you can also serve this in a bread bowl.
23 calories, 2g fat, 1g carbs, .3g protein
Photo Credit: www.metrocreative.com