| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 40 | Servings | ||
INGREDIENTS
| 2 | 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 | 8-ounce water chestnuts | |
| drained and chopped | ||
| 2 | T | Chopped green onion |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 2.2mg
Sodium: 106.9mg
Potassium: 45mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1g
Protein: <1g