| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Not, Sent | 1 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Chopped onion |
| 1 | ts | Minced garlic |
| 1 | pk | (10 oz) frozen chopped spinach, thawed and drained |
| 1/2 | c | Fat free sour cream |
| 1/3 | c | Skim milk |
| 2 | tb | Light mayonnaise |
| 1 | tb | Distilled white vinegar |
| 1 | ts | Salt |
| 1/2 | ts | Dried dill weed |
| 1/4 | ts | Ground red pepper |
| 1 | 8 oz can waterchestnuts, drained and chopped | |
| Assorted cut-up raw veggies | ||
| Cubed bread |
INSTRUCTIONS
Heat oil in nonstick skillet over medium-high heat. Add onions and garlic and saute until onions are tranlucent, about 3 minutes. Transfer to a food processor. Add remaining ingredients, except the water chestnuts, and process until almost smooth. Remove processor blade and stir in water chestnuts. Scrape into serving bowl. Recipe by: Woman's Day - 6/24/97 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
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