Spinach Dip - cooking recipe

Ingredients

10 oz. pkg. frozen no-salt added chopped spinach
5 green onions (green and white parts), coarsely chopped
1/2 c. watercress, stems removed or Arugula
1/4 c. fresh parsley, stems removed
8 oz. plain non-fat or low-fat yogurt
1 medium avocado, peeled and chopped
1 1/4 tsp. salt-free garlic seasoning
1/8 tsp. pepper
1/8 tsp. salt (optional)
1/8 tsp. red hot pepper sauce or to taste

Preparation

Cook spinach using package directions, omitting salt and margarine. Drain; squeeze out all liquid. Finely chop spinach, onions, watercress and parsley in a food processor or chop with a knife and transfer to a blender. Process just until blended; mixture should be coarse. Transfer to colander to drain excess liquid. Puree remaining ingredients in processor or
blender. In a medium bowl, combine the two mixtures, stirring well. Cover and refrigerator for at least one hour to allow flavors to blend. Serves: 12 (2 tablespoons per serving).