Spinach and chestnut dip

40 Servings

Ingredients

Quantity Ingredient
2 packs (10-ounce) frozen chopped spinach; thawed
1¾ cup Fat-free plain yogurt
¾ cup Reduced-fat mayonnaise
1 Envelope vegetable soup mix
1 can (8-ounce) water chestnuts; drained and chopped
2 tablespoons Chopped green onion

Directions

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@...> on Mar 22, 1998

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