Spinach & Chestnut Dip

We have taken a favorite recipe and reduced the fat by using the fat free yogurt and reduced-fat mayo and increased the fiber by serving with fresh vegetables instead of crackers.  You can also use reduced fat soy yogurt and mayonaise.  Happy Spring!

2 (10 oz) packages frozen chopped spinach, thawed
1¾ cups  fat-free plain yogurt
¾ cup reduced–fat mayonnaise
1 envelope dry vegetable soup mix
1 (8 oz) can water chestnuts, drained and chopped
2 tablespoons chopped green onions
Squeeze excess liquid from the spinach, chop.

In a large bowl, stir together the yogurt, mayonnaise and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator about 2 hours. Stir before serving.

For an attractive presentation, cut a thin slice from the top of a head of red cabbage or a round loaf of multi-grain bread.  Then hollow out the cabbage or remove the soft center of the loaf to form a bowl. Spoon in the dip and serve with your favorite cut-up fresh vegetables or bread cubes.

Nutrition information (2 tablespoons):   31 calories, 2 g fat, 2 mg cholesterol, 55 mg sodium Vegetables, assorted (1 cup):  75 calories, 13 g carb, 5 g fiber Serving size, 2 tablespoons

Yield: 40 servings