| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
Side, Dishes* |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(10 ounces each) frozen chopped spinach; thawed |
| 1 |
cn |
(8 ounces) water chestnuts; drained and finely chopped |
| 1 |
c |
Sour cream |
| 1 |
c |
Plain yogurt |
| 1 |
c |
Finely chopped green onions; (9 medium) |
| 2 |
ts |
Chopped fresh or 1/2 teaspoon dried tarragon leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground mustard; (dry) |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic; crushed |
|
|
Rye crackers; rice crackers or raw vegetables for dipping, if desired |
INSTRUCTIONS
1. Squeeze excess moisture from spinach until it is dry. Mix spinach with
remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.
1 Tablespoon: 15 calories (10 calories from fat); 1 g fat (1 g saturated);
5 mg cholesterol; 25 mg sodium; 1 g carbohydrate (0 g dietary fiber); 0 g
protein.
© Betty Crocker, 1997
Recipe by: Betty Crocker
Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Feb 05,
1998
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