Lemon Peel Spinach Dip with Vegetable Dippers

Dip

• 1 box (9 oz) frozen chopped spinach, cooked and squeezed to drain
• 1 cup Progresso™ cannellini white kidney beans, drained (from 15-oz can)
• 1/2 cup fat-free chicken broth
• 1/2 cup Yoplait® fat-free plain yogurt (from 32-oz carton)
• 1/2 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 2 cloves chopped garlic

Dippers

• Baby carrots, sliced cucumbers and red pepper slices, as desired