Light Spinach Dip - cooking recipe

Ingredients

3 c. frozen cut leaf spinach
1/2 c. milk
1/2 c. fat free mayonnaise
1 (8 oz.) carton low fat dairy sour cream
1/4 c. chopped green onions
1/2 tsp. dried dill weed
1/2 tsp. seasoned salt
1 (8 oz.) can water chestnuts, drained and chopped

Preparation

Cook, cool and squeeze to drain the spinach.
Combine mayonnaise and milk.
Beat until smooth with wire whisk.
Stir in and blend sour cream.
Add spinach and remaining ingredients.
Mix well.
Cover and refrigerate at least 2 hours to blend flavors. Serve with fresh vegetables.
Makes 3 2/3 cups.