2 c. fresh spinach or
10 oz. pkg. frozen chopped spinach
1 bunch green onions, chopped
8 oz. can water chestnuts, sliced
1 pkg. Knorr vegetable soup mix
2 tbsp. mayonnaise
1 1/4 c. plain low fat yogurt
1/2 c. shredded carrots
1 round loaf rye, pumpernickel or sourdough bread

If using frozen spinach, thaw and squeeze out water. Combine all ingredients and chill in refrigerator for at least 3 hours before serving. Shredded carrots can be added for color. Serve in a hollowed out loaf of bread. Use bread cubes for dipping. Makes 3 and 1/2 cups. Serving size 4 tablespoons. 40 calories per serving.