Spinach-Avocado Dip

Spinach-Avocado Dip
2 cups packed spinach leaves, cleaned
1/4 cup low-fat buttermilk
1/2 red onion, finely chopped
1 tablespoon canned chopped green chilies, drained
1 teaspoon fresh lime juice
1/4 medium avocado, peeled and sliced
2 plum tomatoes, chopped
1/4 cup chopped cilantro
Cook the spinach in a pot of boiling water for 1 minute. Drain, rinse under cold water, drain again, and squeeze dry. Place the spinach, buttermilk, half the onion, the chilies and the lime juice in a food processor and pulse until the spinach is finely chopped and the mixture is well combined (do not overblend).
Mash the avocado in a bowl. Stir in the spinach mixture, the tomatoes, cilantro and the remaining onion.
Makes 1 to 1 1/2 cups; serves four.
Nutrition values per serving: 44 calories, 2 g total fat (0 g saturated fat), 5 g carbohydrates, 3 g fiber, 2 g protein, 1 mg cholesterol, 57 mg sodium.
Weight Watchers International, Inc., by arrangement with Hungry Minds, Inc.