Spinach and roasted red pepper dip

By Diabetes educator.org

Serving size= 1 tablespoon

Total servings=36


  • ½ cup shredded mozzarella cheese
  • ½ cup plain low-fat or fat-free yoghurt
  • ½ cup light mayonnaise dressing or salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Dijon-style mustard
  • 1 cup loosely packed fresh spinach leaves, coarsely chopped
  • ¾ cup bottled roasted red sweet peppers, drained and chopped
  • ¼ cup thinly sliced green onions
  • 3 red and/or yellow sweet peppers, seeded and cut into strips


  1. Preheat oven to 180°C.
  2. In a large bowl, stir together mozzarella cheese, yoghurt, mayonnaise dressing, 2 tablespoons of Parmesan cheese, flour, and Dijon mustard.
  3. Stir in the spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread the cheese vegetable mixture evenly into a 1-quart ovenproof shallow dish.
  4. Sprinkle with the remaining 2 tablespoons grated Parmesan cheese.
  5. Bake the dip, uncovered, for 15 to 20 minutes or until the edges are bubbly and the mixture is heated through.
  6. Sprinkle with the remaining 2 tablespoons green onions. Serve with red and/or yellow sweet pepper strips. Makes 2¼ cups

Nutritional information

Energy:88KJ       Fat: 2 g (0 g sat. fat)    Cholesterol: 3 mg      Sodium: 47 mg  Carbohydrates: 1 g     Protein: 1 g.