2 (10 oz.) pkgs. frozen, chopped spinach
1/2 c. chopped green onions
2 tbsp. butter
2 cans chicken broth
3/4 tsp. salt
1/8 tsp. pepper
Dash nutmeg
1 (8 oz.) pkg. cream cheese
Sour cream

Cook spinach and drain. Saute onions in butter. Add cooked spinach. Puree in blender with remaining ingredients. Chill several hours in large glass pitcher or bowl. Serve with a dollop of sour cream and dash of dill weed.