Spinach Dip

(from karone04’s recipe box)

Makes: 4 1/2 cups

Source: Betty Crocker’s 40th Anniversary Edition Cookbook

Categories: Appetizer

Ingredients

  • 2 packages 10 ounces each frozen chopped spinach, thawed and drained
  • 1 can 8 ounces water chestnuts, drained and finely chopped
  • 1 cup sour cream
  • 1 cup plain yogurt
  • 1 cup finely chopped green onion, with tops
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed

Directions

  1. Mix all ingredients. Cover and refrigerate 1 hour. Serve with rye crackers, rice crackers or fresh vegetables if desired.

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