Nutritional info
PER SERVE 486kJ (116Cal), protein 6g, total fat 6g (sat. fat 1g), carbs 7g, fibre 4g, sodium 109mg
- Carb exchanges
- GI estimate low
- Gluten free
- Lower carb
Ingredients
200g baby spinach leaves
45g (1⁄3 cup) walnuts
1 clove garlic
Finely grated zest and juice half a lemon
½ bunch basil, leaves picked + extra small leaves, to serve
100g smooth ricotta
30g reduced-fat feta
70g (1⁄3 cup) low-fat Greek-style natural yoghurt
Freshly ground black pepper
1 large carrot, cut into sticks
1 large Lebanese cucumber, cut into sticks
100g snow peas, topped and tailed
1 large red capsicum, cut into strips
1 large green capsicum, cut into strips
Watercress sprigs, to serve
Method
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Put the spinach leaves in a large heatproof bowl. Pour over the boiling water. Drain and pour the spinach into a colander. Set aside to cool for 5 minutes. Use your hands to squeeze out any excess moisture.
-
Put the spinach, walnuts, garlic, lemon zest and basil in the bowl of a small food processor. Cover and process until finely chopped. Add the lemon juice, ricotta, feta and yoghurt. Process until well combined. Season with pepper.
-
Transfer the dip to a serving bowl. Cover and put in the fridge until ready to serve. Serve with the vegie sticks, watercress and extra basil leaves.
For more deliciously healthy recipes and expert advice, pick up a copy of Diabetic Living, $8.99, at your supermarket newsagent.
How to store spinach and ricotta dip
You can store your spinach dip in the fridge for up to four days. It should be kept in an airtight container to avoid any exposure to bacteria or increase the risk of mould.
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