Directions:
- Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers or celery and cheese sticks. Yield: 1-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.6 Kcal (279 kJ) | ||
| Calories from fat | 62.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 11% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 1% | |
| Sodium | 259.47mg | 11% | |
| Potassium | 46.13mg | 1% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 304.32 Kcal (1274 kJ) | ||
| Calories from fat | 287.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.91g | 11% | |
|---|---|---|---|
| Cholesterol | 17.59mg | 1% | |
| Sodium | 1185.62mg | 11% | |
| Potassium | 210.79mg | 1% | |
| Total Carbs | 3.71g | 0% | |
| Sugars | 1.62g | 1% | |
| Dietary Fiber | 1.79g | 2% | |
| Protein | 2.4g | 1% | |
| Vitamin C | 12.9mg | 5% | |
| Vitamin A | 0.4mg | 3% | |
| Iron | 1.3mg | 2% | |
| Calcium | 71.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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