Spinach dip (crocker)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen chopped spinach, thawed and drained |
| 8 | ounces | Water chestnuts, drained and finely chopped |
| 1 | cup | Dairy sour cream |
| 1 | cup | Plain yogurt |
| 1 | cup | Finely chopped green onions (with tops) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried tarragon leaves, crushed |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic, crushed | |
Directions
Mix all ingredients. Cover and refrigerate 1 hour. Serve with rye or rice crackers or raw vegetables if desired. About 4½ cups dip;10 calories per tb.
Source: Betty Crockers Cookbook, 6th Edition
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