Savory spinach dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10 ounces each) frozen chopped spinach; thawed |
| 1 | can | (8 ounces) water chestnuts; drained and finely chopped |
| 1 | cup | Sour cream |
| 1 | cup | Plain yogurt |
| 1 | cup | Finely chopped green onions; (9 medium) |
| 2 | teaspoons | Chopped fresh or 1/2 teaspoon dried tarragon leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground mustard; (dry) |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic; crushed | |
| Rye crackers; rice crackers or raw vegetables for dipping, if desired | ||
Directions
1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.
1 Tablespoon: 15 calories (10 calories from fat); 1 g fat (1 g saturated); 5 mg cholesterol; 25 mg sodium; 1 g carbohydrate (0 g dietary fiber); 0 g protein.
© Betty Crocker, 1997
Recipe by: Betty Crocker
Posted to brand-name-recipes by Tiina <4Angels@...> on Feb 05, 1998