Ingredients
2
packages (9 oz each) frozen chopped spinach
1
cup sour cream
1
cup fat free plain yogurt
2
teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
1
garlic clove, crushed
1
can (8 oz) water chestnuts, drained and finely chopped
1
cup finely chopped green onion (9 medium)
Rye crackers, rice crackers or raw vegetables for dipping, if desired
Preparation
Cook spinach as directed on package. Cool slightly; squeeze to drain well.
Meanwhile, in large bowl, mix sour cream, yogurt, tarragon, salt, mustard, pepper and garlic. Stir in cooked spinach, water chestnuts and green onions.
Cover and refrigerate 1 hour to blend flavors. Serve with crackers.
