INGREDIENTS

INSTRUCTIONS

Makes about 6 cups Dip
LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.
chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp
dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1
Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp
turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced
water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup
reduced-calorie mayonnaise
If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes,
until tender, then drain well. If using frozen, simply squeeze out the
excess moisture but do not cook. In a small bowl, combine the dehydrated
onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a
medium-size bowl, combine the remaining ingredients with the drained
spinach. Add the dry ingredients to the spinach mixture and mix well. Chill
for several hours. Serve in a hollowed-out bread round, if desired.
Makes about 6 cups.  1/4 cup contains approximately: calories - 67,
cholesterol - 9mg, fat - 5g, sodium - 133mg.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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