Spinach Dip Roll-Ups
Prep: 15 minutes plus thawing
and chilling • Serves: 6
1/2 small red bell pepper, finely chopped
1/2 cup thawed and squeezed dry chopped frozen spinach
1/4 cup grated Parmesan cheese
1/3 cup plain nonfat Chobani® Greek Yogurt
2 tablespoons Neufchâtel cheese, softened
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon black pepper
3 (8-inch) whole wheat tortillas
1/2 cup thawed and squeezed dry chopped frozen spinach
1/4 cup grated Parmesan cheese
1/3 cup plain nonfat Chobani® Greek Yogurt
2 tablespoons Neufchâtel cheese, softened
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon black pepper
3 (8-inch) whole wheat tortillas
1.In medium bowl, stir bell pepper, spinach, Parmesan cheese, yogurt, Neufchâtel cheese, lemon juice, garlic powder, salt and black pepper. Makes about 1-1/2 cups.
2.Spread tortillas with bell pepper mixture; roll up tightly around filling and tightly wrap with plastic wrap. Refrigerate at least 1 hour or up to 1 day.
3.Remove plastic wrap from tortilla rolls; slice each crosswise into 8 (3/4-inch-thick) slices. Makes about 24 roll-ups.
Approximate nutritional values per serving (4 rolls-ups):
85 Calories, 3g Fat (1.5g Saturated), 7mg Cholesterol,
172mg Sodium, 11g Carbohydrates, 2g Fiber, 4g Protein