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 \N | 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