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