Spinach Dip with Crudités
Photo by Mark Thomas
Ingredients
- Assorted crudités
- Salt and pepper
- 2 scallions, white part only, thinly sliced
- ¾ cup reduced-fat mayonnaise
- ¾ cup plain yogurt
- 1 10-oz. package frozen spinach, thawed and squeezed dry
Blend spinach, yogurt, mayonnaise and scallions in a food processor until smooth. Season with salt and pepper. Keep covered and chilled until ready to serve. Arrange crudités around dip; serve cold.
Txakoli Wines from Spain
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