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1>. Remove stems and tough bits from spinach. Boil or steam until wilted. Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 28 (67%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.8mg||2 %|
|Sodium 46.2mg||2 %|
|Potassium 261.3mg||7 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.6g|
|Protein 1.8g||3 %|
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Calories per serving: 42
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