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Holiday Spinach Leek Dip with Crudites
Source: Kwanz

A creamy spinach dip served with a variety of vegetables.

Prep Time: 1 hours
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 75.8
Total Carbs 7.4 g
Dietary Fiber 1.3 g
Sugars 2.4 g
Total Fat 4.6 g
Saturated Fat 1.9 g
Unsaturated Fat 0.2 g
Potassium 115.6 mg
Protein 2.3 g
Sodium 179.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a medium bowl, mix the cream cheese, mayonnaise, and sour cream together with a wooden spoon until smooth.
  2. In a sieve, press the defrosted spinach with your hands to remove as much moisture as possible.
  3. Add the spinach, scallions, dried leek soup, water chestnuts, and hot pepper sauce to the cream cheese mixture, and combine well.
  4. Cover and refrigerate for at least 1 hour or up to 2 days.
  5. Cut the acorn squash in half vertically. Using a large spoon, scoop out the seeds and enough flesh to create a large cavity in each half.
  6. Place the squash halves side by side in a large basket. Fill them with the dip, surround with fresh vegetables, and serve.

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