1 pkg. frozen chopped spinach, thawed and drained
1 c. plain low-fat yogurt
1/2 c. onion, chopped
1/2 c. water chestnuts, chopped
1 tsp. dry dill weed
1/2 tsp. garlic powder
1/4 tsp. tarragon

Thaw and drain spinach. Mix yogurt, dill weed, garlic powder and tarragon. Add onion, water, chestnuts and spinach. Mix well and refrigerate. Makes 2 cups.