15 minutes prep time | Serves 6

Ingredients:
 

• 4 c fresh spinach leaves, stems removed, lightly packed
• 1/2 c feta cheese, coarsely crumbled (about 2 oz)
• 2 large scallions, white part only, chopped
• 1/2 c part-skim ricotta cheese
• 1/4 c fat-free mayonnaise
• 2 tsp drained, prepared white horseradish
• 1 tsp fresh lemon juice
• 1/4 c chopped fresh dill
• Salt and freshly ground black pepper, to taste

Directions:
 

1. In food processor, finely chop spinach.
2. Add feta cheese and scallions. Puree until blended.
3. Add ricotta, mayonnaise, horseradish, and lemon juice. Process to blend.
4. Add dill and process 15 seconds.
5. Season dip to taste with salt and pepper.
   This dip can be refrigerated for up to 3 days. Makes 1-1/2 cups.
    

Per serving (1/4 cup): 98 Calories, 7 g Protein, 8 g Carbohydrates, 5 g Total fat (3 g sat, 1 g mono), 632 mg Sodium, Vitamin A, C, Iron, Vitamin B2 (riboflavin), Calcium, Vitamin B1 (thiamine), B3 (niacin), B12, Phosphorus, Selenium