Savory Spinach Dip Thursday, January 29, 2009


2 10 oz pkg frozen chopped spinach, thawed
1 8 oz can water chestnuts, drained, finely chopped
1 cup reduced-fat sour cream
1 cup fat free plain yogurt
1/2 cup finely chopped green onions (about one bunch)
2 tsp chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1 garlic clove, finely chopped
Crisp rye crackers, rice crackers or raw vegetables for dipping, if desired


Squeeze excess moisture from spinach until it is dry. In glass or plastic bowl, mix spinach with all remaining ingredients except crackers. Cover; refrigerate 1 hour to blend flavors. Serve with crackers or veggies.

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