Makes 10 cup servings
1 8-ounce container light or low-fat sour cream
1 8-ounce container low-fat plain Greek yogurt
1 packet dry ranch dip
1 10-ounce package frozen spinach, drained
1 8-ounce can water chestnuts
½ cup carrots, diced
½ cup red bell pepper, diced
1. Combine sour cream, yogurt and dry ranch dip in a bowl. Mix well. Add defrosted, drained frozen spinach. Mix well.
2. Add diced water chestnuts, carrots and red bell pepper. Lightly toss. Serve with whole-wheat crackers or fresh veggies.
Nutrition information per serving: 60 calories, 4g protein, 6g carbohydrate, 1g fiber, 3g fat, 2g sugars