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Suggest a better descriptionSOURCE : Nira Roussos "Secrets of the Kitchen" 1. Defreeze spinach in sieve. Squeeze well to remove all liquids. 2. Process spinach with all other ingredients (steel blade). Cool and serve. Now, many times I serve this dip inside a "bowl" made of a round loaf of brown bread (any kind is fine). I remove the inside to create the space for the dip (and use it in other dishes). I slice the bread to slices preserving the shape of the loaf (the slices should not go all the way down or the dip will drip). I put the dip in. If I want to go all the way, I put the bread and dip on a mirror and decorate around with the dippy stuff (pepper slices, cauliflower bits, etc.). Posted to JEWISH-FOOD digest by Liliana Wajnberg
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 10 -12 | ||
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Calories: 155 | ||
Calories from Fat: 119 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 221.4mg | 8 % | |
Potassium 195.7mg | 5 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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