Light spinach dip

Servings: 6

Ingredients:

4 sm Bunches fresh spinach (2

Instructions:

-lbs) well washed stems -removed and Makes about 6 cups Dip LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones. chopped or two 10-oz packages frozen chopped spinach thawed 6 Tbsp dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp turmeric 1/2 tsp salt 3 scallions chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts drained and chopped 1 1/2 cups light sour cream 1 cup reduced-calorie mayonnaise If using fresh spinach steam it over rapidly boiling water 1 to 2 minutes until tender then drain well. If using frozen simply squeeze out the excess moisture but do not cook. In a small bowl combine the dehydrated onion flour dry milk onion powder sugar turmeric and salt. In a medium-size bowl combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round if desired. Makes about 6 cups. 1/4 cup contains approximately: calories - 67 cholesterol - 9mg fat - 5g sodium - 133mg.