Appetizers : Dips & spreads Last Updated: Apr 26th, 2009 - 16:51:35 Spinach & Sun-Dried Tomato Spread By Sandra Woodruff  Printer friendly page Yield: about 2 1/4 cups 10-ounces frozen chopped spinach, thawed and squeezed dry 1/4 cup sun-dried tomatoes in olive oil, drained and chopped 1/2 cup sliced scallions 1/2 cup light vegetable-flavored cream cheese 1/2 cup nonfat or light mayonnaise 1/2 cup nonfat or light sour cream 1. Place the spinach, tomatoes, and scallions in a medium bowl and toss to mix. Set aside. 2. Combine the cream cheese, mayonnaise in a small bowl, and stir until smooth. Add the cream cheese mixture to the spinach mixture and stir to mix. Cover and refrigerate for at least 2 hours before serving. 3. Serve with whole grain crackers and fresh cut vegetables. Nutritional Facts (per tablespoon) Calories: 17    Carbohydrates: 2 g    Fiber: 0.3 g Fat: 0.7 g    Sat. Fat: 0.4 g Cholesterol: 2 mg          Protein: 0.8 g     Sodium: 50 mg     Calcium: 19 mg     GI rating: low Diabetic exchanges: Count 4 tablespoons as 1/2 carbohydrate and 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page