Recipes Spinach-Pimento Dip (Extras)

Number of Servings
    • 2 cups plain low-fat yogurt
    • 3/4 cup low-fat sour cream
    • 5 ounces chopped-frozen spinach, thawed
    • 1/4 cup green onions, minced
    • 2 ounce jar pimento, chopped
    • 1 tablespoon Creole mustard
    • 1/2 tablespoon Cavender's  All-Purpose Green Seasoning  
    • 1/2 teaspoon garlic powder
    • white pepper, to taste



In a medium bowl, whisk together yogurt and sour cream until smooth. Squeeze spinach to remove moisture. Stir spinach and remaining ingredients into the yogurt mixture. Chill for 1-2 hours before serving. Serve in a hollowed-out cabbage head with vegetables arranged around the dip on a platter.

Nutrition Information

24 Calories; 1g Fat (26.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 34mg Sodium