Low Fat Spinach Dip Potato Salad Recipes

Steps:

• In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

Steps:

• Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too.
• While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.
• In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.
• Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.
• Cut the baby potatoes in half width wise and fold into the spinach mixture.
• Cover and cool in the fridge for at least an hour to allow the flavours to develop.
• Take out of the fridge, give a good stir and serve.

Steps:

• Combine all ingredients.
• Refrigerate until ready to serve.
• Cut insides out of round bread loaf.
• Spoon dip into bread bowl.
• Serve with slices of French baguette.

Steps:

• Preheat oven to 350°F.
• Mix spinach, mayo, cheese, and garlic until well blended.
• Spoon into a 9" pie plate or quiche dish.
• Bake 20 minutes or until heated through.
• Sprinkle with peppers before serving.

Steps:

• Cook frozen spinach until done, about 5 minutes. Let cool completely.
• Melt butter or margarine in a frying pan. Add chopped onion and saute on medium low for about 5-7 minutes. Add the 1/4 tsp salt while sauteing. (This can be done while spinach is cooking. This way you will save cooking time.) Cool completely.
• Combine both to a medium bowl and add yogurt, mayonnaise, basil parsley, and garlic powder. Combine well. At this point add salt and pepper for taste. (you don't need to add too much salt as salt was added to the onions. I used another 1/4 tsp of salt at this point).
• Let chill for at least 30 minutes before serving in order to let the flavours blend.

Steps:

• In a small bowl, combine the first 7 ingredients; stir in spinach. Cover and refrigerate at least 1 hour before serving. Serve with vegetables.

Steps:

• Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
• While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
• Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.