Spinach Dip - cooking recipe

Ingredients

2 c. fresh spinach or 1 (10 oz.) pkg. frozen chopped spinach
1 bunch green onions, chopped
1 (8 oz.) can water chestnuts, sliced
1 pkg. Knorr vegetable soup mix
2 Tbsp. light mayonnaise
1 1/4 c. plain nonfat yogurt
shredded carrots
1 round loaf rye, pumpernickel or sourdough bread for serving (if desired)

Preparation

If using frozen spinach, thaw and squeeze out water.
Combine all ingredients (except bread) and chill in refrigerator for at least 3 hours before serving.
Shredded carrots can be added for more color.
Serve in a hollowed-out loaf of bread.
Use vegetable sticks or bread cubes for dipping.
Makes 3 1/2 cups of dip. Contains 20 calories and .6 gram of fat per 1/4 cup.