HERB-OX® Spinach Dip

This is a creamy spinach dip with an added crunch from water chestnuts and carrot. Dip in with rye bread cubes or fresh vegetables.

Prep Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 15 mins
Servings:
12
Yield:
3 cups

Ingredients

  • 1 cup sour cream

  • 1 cup plain yogurt

  • 4 teaspoons HERB-OX® Vegetable or Beef Bouillon Granules

  • 1 (10 ounce) package frozen spinach, thawed and well drained

  • ½ cup shredded carrots

  • ½ cup chopped water chestnuts

  • ¼ cup minced green onion

  • 1 small clove garlic, minced

  • 1 (8 ounce) loaf Rye bread slices or cubes

  • 1 cup Assorted fresh vegetables

Directions

  1. In bowl, combine sour cream, yogurt and bouillon. Blend until bouillon is thoroughly dissolved. Add spinach, carrots, water chestnuts, green onion and garlic. Stir to blend. Cover and refrigerate several hours or overnight. Serve with Rye bread and fresh vegetables.

Serving Suggestion

To serve dip, hollow out round loaf of Rye bread leaving a 1-inch border at the top. Fill bowl with spinach dip. Cut the remaining bread from the center of the loaf into pieces and serve with assorted fresh vegetables for dipping.

Nutrition Facts (per serving)

119 Calories
5g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 119
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 425mg 18%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 5g 9%
Vitamin C 3mg 3%
Calcium 106mg 8%
Iron 1mg 7%
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.