WW 0 POINTS - SPINACH AVOCADO DIP
Make and share this Ww 0 Points - Spinach Avocado Dip recipe from Food.com.
Provided by mariposa13
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the spinach in pot of boiling water for 1 minute.
- Drain, rinse under cold water, drain again, and squeeze dry.
- Place the spinach, buttermilk, half of the onion, chiles, and the lime juice in food processor and pulse until the spinach is finely chopped and the mixture is well combined. Do not overblend.
- Mash the avocado in a bowl.
- Stir the spinach mixture with the tomatoes, cilantro, and remaining onion.
Nutrition Facts : Calories 42, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 39.9, Carbohydrate 5.2, Fiber 1.8, Sugar 2.3, Protein 1.6
WW 3 POINTS - SPINACH SALAD
Make and share this Ww 3 Points - Spinach Salad recipe from Food.com.
Provided by mariposa13
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk the oil, vinegar, mustard, salt, and pepper.
- Add spinach, toss to coat.
- Divide salad among 4 plates, then sprinkle with bacon and top with eggs.
Nutrition Facts : Calories 165.5, Fat 14.7, SaturatedFat 3.5, Cholesterol 113.5, Sodium 345, Carbohydrate 2.9, Fiber 1.6, Sugar 0.5, Protein 6.5
HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS
Steps:
- For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
- To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
- In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.
SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees F.
- Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
- Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.
Nutrition Facts : Calories 282 calorie, Fat 17 grams, SaturatedFat 11 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams
WW POTATO SPINACH SOUP
This just simply couldn't be nicer to eat on a cold winter's day. Total points, 7 1/2 for the entire batch. I'm making it weekly!
Provided by BouncyChef
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Spray the pan,and add the onions and celery.
- Cover and cook on LOW until they are tender and almost lose colour.
- Stir it occasionally.
- Blend in the cornflour, add the potatos and stock. Stir constantly until boiling.
- Simmer for 30 minutes.
- Add spinach and stir until it is defrosted and heated in the soup.
- Add the skim milk, heat through and serve.
ANTIPASTO "DIP"
Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive!
Provided by CHRISSYG
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place artichoke hearts and garlic in food processor.
- Pulse on and off until roughly chopped.
- Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry.
- Serve with crusty bread or crudités.
Nutrition Facts : Calories 107.6, Fat 6.6, SaturatedFat 0.9, Sodium 1041.8, Carbohydrate 11.7, Fiber 5.2, Sugar 0.9, Protein 3.3
SPICY AVOCADO DIP
yet ot try Kraft tip: How to Take the Mess Out of Avocados: Cut avocados in half; remove pits. Leaving the avocado in the skin, make crosswise cuts through flesh being careful to cut up to, but not through, the skin. Scoop out the avocado with a spoon. This will make it not only less messy, but also easier to mash!
Provided by Michelle_My_Belle
Categories For Large Groups
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- MASH avocados with fork or potato masher until smooth.
- ADD remaining ingredients; mix until well blended.
- Cover.
- Refrigerate 1 hour or until chilled.
- SERVE with wheat thins, Snack Crackers, cut-up fresh vegetables or chips.
Nutrition Facts : Calories 70.1, Fat 6.6, SaturatedFat 3, Cholesterol 8.8, Sodium 11.9, Carbohydrate 2.4, Fiber 1.2, Sugar 0.2, Protein 1
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