9 oz box of frozen spinach
1 cup fat free mayo
8 oz light sour cream
2 oz pimentos
1/2t celery salt
1/2t dried dill weed
1/4t onion salt
8oz can water chestnuts, diced
Crackers and/or fresh veggies for dipping.
Preparation:
Cook spinach according to package directions. Cool slightly; squeeze to drain well.
Meanwhile, in medium bowl, mix sour cream, mayo, celery salt, dill wee, onion salt. Stir in cooked spinach, water chestnuts, and pimentos.
Cover; refrigerate at least 2 hours to blend flavors. Serve with crackers and veggies.
Enjoy!
Heather
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