Title: Spinach Dip #13
Categories: Dip
Yield: 8 Servings

1 pk (10-oz) frozen chopped
-spinach; thawed
1 c Yogurt cheese
1/2 c Chopped green onions
1/2 c Chopped parsley
1 ts Seasoned salt (or to taste)
1/4 ts Dried dill
3 tb Lemon juice

From: JMB275@EMAIL.PSU.EDU (Jill BANKUS)

Date: Tue, 25 Jun 1996 18:38:22 -0500
Drain spinach until nearly dry. Combine with remaining ingredients and mix
well. Cover tightly and refrigerate at least 2 days before serving. Makes
about 2 1/4 cups.

NOTE: I like to serve mine in a hollowed out loaf of delicious fresh-baked
bread (not by me!) and serve the bread chunks to dip.

FATFREE DIGEST V96 #176

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.