Ingredients:
2 8-ounce containers nonfat plain yogurt
1 8-ounce carton lower-fat sour cream
1 envelope (1.4 ounces) vegetable soup mix
1/2 of a 10-ounce package frozen chopped spinach, thawed
1/2 cup finely chopped jicama or
1/2 cup canned sliced water chestnuts, drained and finely chopped
1/4 cup finely chopped onion
Dash ground red pepper

Assorted vegetable dippers, such as carrot sticks, sweet pepper strips, zucchini, broccoli flowerets, and/or crackers In a bowl stir together yogurt, sour cream, and vegetable soup mix. Squeeze excess liquid from spinach. Finely chop spinach. Stir spinach, jicama or water chesnuts, onion, and ground red pepper into yogurt mixture.

Cover and chill for 2 to 24 hours before serving. Serve with assorted vegetable dippers or assorted crackers. Makes 3 cups (forty-eight 1-tablespoon servings).

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