Title: Spinach Dip
Categories: Appetizers, Crocker
Yield: 1 Servings

20 oz Frozen chopped spinach,
-thawed and drained
8 oz Water chestnuts, drained and
-finely chopped
1 c Dairy sour cream
1 c Plain yogurt
1 c Finely chopped green onions
-(with tops)
1 ts Salt
1/2 ts Dried tarragon leaves,
-crushed
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, crushed

Mix all ingredients. Cover and refrigerate 1 hour. Serve with rye or rice
crackers or raw vegetables if desired. About 4 1/2 cups dip;10 calories per
tb.

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini