Spinach Dip

1 ½ cups reduced fat mayonnaise (2 grams fat per Tbsp.)
1 cup non-fat sour cream
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
½ pkg. dry vegetable soup mix
2 Tbsp. freshly grated Parmesan cheese
¼ cup red pepper, chopped very fine
1 clove garlic, crushed or ½ tsp. garlic powder
1/8 tsp. liquid hot pepper seasoning

In medium bowl, combine mayonnaise, sour cream, spinach, vegetable soup mix, Parmesan cheese, red pepper, garlic and liquid hot pepper seasoning until well blended.  Cover; chill until serving time.  Serve as a dip with crackers. 

Note: Divide the soup mix on a plate to get an equal amount of vegetables and granular mixture.  Check sodium content of soups as they vary widely.

Yield: 2 1/2 cups (1/4 cup per serving)

PER SERVING:     
CALORIES: 70       
FAT: 2.5g            SATURATED FAT: 0g
SODIUM: 350mg
CARBOHYDRATE: 11g    
CHOLESTEROL: 0mg   
PROTEIN: 1g
FIBER: 0g

Diabetic Exchange: 2/3 carbohydrate / WeightWatchers Points: 2

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