| 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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