Spinach dip (crocker)

Yield: 1 Servings

Measure 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

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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