Recipe: Spicy Spinach Dip (using feta and fat free mayonnaise)

SPICY SPINACH DIP

"A dip is a balancing act. It needs pronounced flavors, creamy texture, and appealing color to be good. Some fat is desirable because of the way it moderates flavors and knits them together. Reduced-fat mayonnaise, dairy products, and tofu are obvious choices. But nutritionally, only tofu and yogurt have much to offer; sour cream and cream cheese add little beyond calories.

Many people are uncomfortable with tofu, while the tart taste of yogurt is limiting in a dip. And personally, I don't care for most low-fat dairy products, so I was not eager to use them. Then I remembered Spanokopita, the Greek pie filled with spinach and feta cheese and, Eureka - that was it! In the dip it inspired, spinach makes a nutritious base, while feta cheese brings a little calcium, protein, and some of that needed fat."

4 lightly packed cups stemmed fresh spinach leaves
1 1/2 cup (2 ounces) feta cheese, coarsely crumbled
2 large scallions, white part only, chopped
1/4 cup fat-free mayonnaise
2 tsp. drained, prepared white horseradish
1 tsp. fresh lemon juice
1/4 cup chopped dill
Salt and freshly ground pepper

In a food processor, finely chop the spinach. Add the feta and scallions. Puree until they are blended with the spinach.

Add the mayonnaise, horseradish, and lemon juice. Process to blend. Add the dill and process 15 seconds. Season the dip to taste with salt and pepper.

Although this dip keeps 2-3 days, it loses some of its zing after 24 hours.

Makes 1 cup

Each 2 tablespoon serving contains 33 calories and 2 grams of fat.

Source: Dana Jacobi for the American Institute for Cancer Research