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Spinach Leek Dip with Crudites
Source: The following recipe from Kwanzaa ~ An African-American Celebration of Culture and Cooking, ©1991 by Eric V. Copage was contributed by Marilyn Helton.

A chunky dip, swirled with emerald green spinach that you can personalize with your choice of herbs.

Prep Time: 80 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 55.3
Total Carbs 6.2 g
Dietary Fiber 0.9 g
Sugars 1.3 g
Total Fat 2.9 g
Saturated Fat 0.9 g
Unsaturated Fat 0.0 g
Potassium 123.8 mg
Protein 1.4 g
Sodium 181.9 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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8 oz  low fat cream cheese
0 1/2 cup  light mayonnaise
0 1/2 cup  Sour Cream, light
1 cup  frozen chopped spinach
2 each  scallions
0 1/2 each  Soup, leek, dehydrated, packet
8 oz  canned water chestnuts
0 1/4 tsp  hot pepper sauce
1 each  acorn squash
2 cup  fresh broccoli florets
  1. In a medium bowl, cream 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.
  7. Makes about 2 1/2 cups Dip or 20 (2 Tbsp) Servings.

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