Spinach Dip
  • 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
  • cherry tomatoes
  • crackers or raw vegetables
  • Optional: 1 pound, round, unsliced loaf pumpernickel
  • bread
  1. Blend yogurt, mayonnaise, soup mix, spinach, and water chestnuts in a blender or food processor. Chill at least eight hours so that flavors blend.
  2. To serve, hollow out a pretty head of cabbage, and fill it with dip.
  3. Place cherry tomatoes on toothpicks, and space them evenly around the top of the cabbage.
  4. Serve with tiny crackers or bite-sized raw vegetables.
  5. As a serving variation, hollow out a loaf of pumpernickel bread, reserving the bread pieces. Fill the crust with dip.
  6. Use the bread pieces for dipping.
  7. YIELDS: 3 cups