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Spinach Dip
Try this tasty dip for your next get together. It can be made ahead of time and will keep for several days, tightly covered, in the refrigerator.

1 (10 ounce) package frozen chopped spinach
1 cup minced onion
1 clove garlic, minced or crushed
1/2 cup minced red pepper
1/2 cup black olives, minced
3/4 cup sour cream
1/4 cup mayonnaise, preferably sugar-free
1/2 teaspoon salt
black pepper, to taste

Thaw the spinach. Place in a collander or sieve and press as much water as possible from the leaves. Using a paper towel for the final pressing is helpful. Place the spinach in a medium mixing bowl. Add the remainder of the ingredients, mixing thoroughly. Refrigerate at least one hour before serving.

Serve with sliced jicama for dipping.

Makes about 3 1/2 cups.

1/4 cup:
7 g. total fat; 3 g. total carbohydrates; 1 g. dietary fiber; 1 g. protein
71 calories

Food Exchanges:
1/2 vegetable; 1 fat