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Cook'n with Betty Crocker 
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Spinach Dip |
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Serves: 72 Print this RecipeServing Size: 1 tablespoon Often, this dip is served in the hollowed-out shell of a 1-pound round bread loaf. Cut to tear the soft, inside part of the bread into pieces and use for dipping. When the dip is gone, you can enjoy eating the shell! 2 (10-ounce) packages frozen chopped spinach, thawed 1 (8-ounce) can water chestnuts, 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 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. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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