Yield: 12 servings
|1 pounds||Fresh spinach|
|1 cup||Dairy sour cream|
|½ cup||Plain yogurt|
|½ cup||Finely chopped fresh parsley|
|¼ cup||Chopped green onions|
|\N \N||Fresh ground pepper to taste|
1>. Remove stems and tough bits from spinach. Boil or steam until wilted. Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors.