Recipe - Light Spinach Dip

4 small Bunches fresh spinach (2
lbs), well washed, stems
removed and

Makes about 6 cups Dip

LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.

chopped, or two 10oz packages frozen chopped spinach, thawed 6 Tbsp
dehydrated minced or chopped onion 3 Tbsp unbleached allpurpose flour 1
Tbsp instant nonfat dry milk One half tsp onion powder One half tsp sugar One fourth tsp
turmeric One half tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can cut or sliced up
water chestnuts, drained and chopped 1 One half cups light sour cream 1 cup
reducedcalorie mayonnaise

If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes,
until tender, then drain well. If using frozen, simply squeeze out the
excess moisture but do not cook. In a small bowl, combine the dehydrated
onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a
mediumsize bowl, combine the remaining ingredients with the drained
spinach. Add the dry ingredients to the spinach mixture and mix well. Chill
for several hours. Serve in a hollowedout bread round, if desired.

Makes about 6 cups. One fourth cup contains approximately: calories 67,
cholesterol 9mg, fat 5g, sodium 133mg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini