Spinach Dip


Serves: 4
Total Calories: 205

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed
1 (8-ounce) can water chestnut, drained and finely chopped
1 cup sour cream
1 cup plain yogurt
1 cup finely chopped green onions (9 medium)
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic, crushed
Rye crackers, rice crackers or raw vegetables for dipping, if desired

Directions:

1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

1 TABLESPOON: Calories 15 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 5mg Sodium 25mg Carbohydrates 1g (Dietary Fiber 0g) Protein 0g.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 90

This Spinach Dip recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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WAIYEE KENNEDY




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