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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Eating Well: Classic Creamy Spinach Dip with a Fraction of the Calories and Fat

By Penelope Wall





JewishWorldReview.com | What is it about creamy dips that makes even the most composed among us lose all sense of control? Leave me alone in a room with a bowl of my girlfriend's homemade creamy spinach dip and a loaf of bread -- just 10 minutes. That's all I need to polish the whole thing off. No regrets. Until 20 minutes later, when my brain has finally caught up with my mouth and cries, "Stop with the spinach dip already!" But by then it's too late.


Usually, it's not just me crowding around the dip. Dips are the perfect snack to feed a crowd. And a great dip can even carry on the conversation. When you can't think of anything else to say, just throw in, "This dip is so good, what's in it?" And your girlfriend will casually reply, "Oh, just a cup of mayo, a cup of sour cream, some spinach and some other stuff."


A cup of what? But it's spinach dip! Isn't it supposed to be healthy? Would you sit there at a party and scoop spoonfuls of mayo into your mouth? I didn't think so. But these dips can be almost that bad. Don't be fooled by the health halo of the green spinach specks.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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The good news is you can have your dip and eat it too (maybe not with reckless abandon, but at least with a little less guilt). The brilliant cooks in the EatingWell Test Kitchen have done it again. They've figured out how to make a delicious, creamy spinach dip with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per 1/4-cup serving when compared to traditional versions.


Oh, and no need to eat an entire loaf of bread: serve our creamy spinach dip with some pita chips and crunchy vegetables.





CREAMY SPINACH DIP

Serves: 10
Prep Time: 15 minutes
Total Time: 15 minutes


  • 1 small shallot, peeled

  • 1 (5-ounce) can water chestnuts, rinsed

  • 1/2 cup reduced-fat cream cheese (Neufchatel)

  • 1/2 cup low-fat cottage cheese

  • 1/4 cup nonfat plain yogurt

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • Freshly ground pepper to taste

  • 6 ounces baby spinach

  • 2 tablespoons chopped fresh chives


Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper, and pulse until just combined. Add spinach and chives and pulse until incorporated.

Recipe Nutrition:

Per 1/4-cup serving: 53 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 4 g carbohydrate; 3 g protein; 1 g fiber; 206 mg sodium; 105 mg potassium

Nutrition Bonus:

Vitamin A (15 percent daily value) 0 Carbohydrate Servings

Exchanges: 1 vegetable, 1/2 fat

(Penelope is a web producer and writer for social and interactive media at EatingWell. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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© 2012, Eating WEll Inc.. Distributed by Tribune Media Services Inc.