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Ingredients

Serves 6; makes 2 1/3 cups

• 1 tablespoon extra-virgin olive oil
• 1 medium Vidalia or other sweet onion, thinly sliced
• 1 garlic clove, minced
• 8 ounces (6 cups) fresh spinach, stemmed
• 1 ounce (1 cup) watercress leaves, coarsely chopped
• 1/2 avocado, halved, pitted, and peeled
• 1 cup plain nonfat yogurt, preferably Greek
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot sauce, such as Tabasco
• 1/4 teaspoon coarse salt
• Freshly ground pepper
• Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving

Description

Spinach And Watercress, Abundant In Antioxidants, Are No Chore To Eat When Blended Into This Healthful Yet Indulgent Take On Spinach Dip. Avocado Lends It Richness, And Colorful Crudites Add Crunch But Not Empty Calories.

Martha Stewart