Spinach and Greek Yogurt Dip
Liz Trouant, Meddybemps, ME
St. Croix Quilters July Business Meeting Refreshments 2012
A delicious dip to serve with fresh vegetables and crackers.1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry1 container (16 oz.) plain Greek yogurt1 cup mayonnaise1 package Knorr Vegetable recipe mix1 can (8 oz.) water chestnuts, drained and chopped (optional)3 green onionsCombine all ingredients in medium bow. Chill 2 hours. Makes 4 cups.