| 2 | packages (10 oz each) frozen chopped spinach, thawed |
| 1 | can (8 oz) water chestnuts, drained and finely chopped |
| 1 | cup sour cream |
| 1 | cup Yoplait® Fat Free plain yogurt (from 2-lb container) |
| 1 | cup finely chopped green onion (9 medium) |
| 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 |
| Rye crackers, rice crackers or raw vegetables for dipping, if desired |
| 1. | Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl. |
| 2. | Cover and refrigerate 1 hour to blend flavors. Serve with crackers. |
|
| Get creative and serve this melt-in-your-mouth dip in a hollowed-out loaf of French bread. Be sure to cube the removed bread so you can serve bread pieces as dippers. |
|
| Replace tarragon with an equal amount of basil or oregano for an Italian flair. |
Nutrition Information:
20 ( 10 ); 1 g ( 1 g); 5 mg; 45 mg; 2 g ( 0g); 1 g 16 %; 4 %; 2 %; 0%
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |