TOPS Spinach Dip

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

10 oz. frozen chopped spinach
2 tbsp. (1/4 pkg.) dry vegetable soup mix
1-3/4 cup plain non-fat yogurt
1/4 cup reduced calorie mayonnaise
1 can (8 oz.) water chestnuts, drained and chopped
2 tbsp. chopped green onion
1/4 tsp. dry mustard

INSTRUCTIONS

Thaw spinach; drain and squeeze until dry. Stir dry soup mix before measuring to mix evenly. Mix all ingredients. Chill and serve with raw vegetables or slices of French or sourdough bread.

CHEF COMMENTS

Yield: 3 cups.

One serving: 1/4 cup. Nutritional information per serving: 40 calories, 2 grams fat. Exchanges: 1 vegetable.

This is a low calorie version of a favorite hors d'oeuvre. It looks impressive if you hollow a round loaf of bread and fill it with the dip. Cube the bread that you remove and use it to spread the dip on.

Tagged: dipsspreads, spinachdip add tags

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