1/3 c. low fat milk
2/3 c. plain yogurt
1 lb. spinach
2 tbsp. butter
1/2 c. green onions, minced
1/4 c. parsley, minced
3 tbsp. sherry
1/2 tsp. fresh dill weed or 1/8 tsp. dried
1 tsp. chicken bouillon granules

Combine milk and yogurt in blender container and whir 1 minute. Refrigerate until ready to use. Trim and wash spinach. Drain to remove excess water. Combine in skillet with butter, green onions, parsley and sherry. Cook until spinach is tender. Place in blender or food processor with dill and chicken bouillon. Process until pureed. Cool, stir in milk-yogurt mixture and chill. Makes 4 servings.