1 cup plain yogurt
1 cup mayonnaise
1 (1-5/8-ounce) package Knorr's Vegetable Soup mix
1 (10-ounce) package frozen, chopped spinach, thawed and drained
1 (8-ounce) can water chestnuts, drained and chopped
1 head of cabbage
crackers or raw vegetables
Optional: 1 pound, round, unsliced loaf pumpernickel
Blend yogurt, mayonnaise, soup mix, spinach, and water chestnuts in a blender or food processor. Chill at least eight hours so that flavors blend.
To serve, hollow out a pretty head of cabbage, and fill it with dip.
Place cherry tomatoes on toothpicks, and space them evenly around the top of the cabbage.
Serve with tiny crackers or bite-sized raw vegetables.
As a serving variation, hollow out a loaf of pumpernickel bread, reserving the bread pieces. Fill the crust with dip.
Use the bread pieces for dipping.
YIELDS: 3 cups