| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 40 | Servings | ||
INGREDIENTS
| 2 | pk | (10-ounce) frozen chopped spinach; thawed |
| 1 3/4 | c | Fat-free plain yogurt |
| 3/4 | c | Reduced-fat mayonnaise |
| 1 | Envelope vegetable soup mix | |
| 1 | cn | (8-ounce) water chestnuts; drained and chopped |
| 2 | tb | Chopped green onion |
INSTRUCTIONS
Squeeze excess liquid from the spinach. In a large bowl, stir together the yogurt, mayonnaise and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator about 2 hours. Stir before serving. Makes 5 cups; 40 servings. Note: For an attractive presentation, cut a thin slice from the top of a medium head of red cabbage or a round loaf of bread. Then hollow out the cabbage or remove the soft center of the loaf to form a bowl. Spoon in the dip and serve with your favorite cut-up fresh vegetables or bread cubes. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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