Spinach Dip

• 10 oz. pkg. frozen no-salt added chopped spinach
• 5 green onions (green and white parts), coarsely chopped
• 1/2 c. watercress, stems removed or Arugula
• 1/4 c. fresh parsley, stems removed
• 8 oz. plain non-fat or low-fat yogurt
• 1 medium avocado, peeled and chopped
• 1 1/4 tsp. salt-free garlic seasoning
• 1/8 tsp. pepper
• 1/8 tsp. salt (optional)
• 1/8 tsp. red hot pepper sauce or to taste

1. Cook spinach using package directions, omitting salt and margarine. Drain; squeeze out all liquid. Finely chop spinach, onions, watercress and parsley in a food processor or chop with a knife and transfer to a blender. Process just until blended; mixture should be coarse. Transfer to colander to drain excess liquid. Puree remaining ingredients in processor or
2. blender. In a medium bowl, combine the two mixtures, stirring well. Cover and refrigerator for at least one hour to allow flavors to blend. Serves: 12 (2 tablespoons per serving).

salt, green onions, arugula, fresh parsley, yogurt, avocado, salt, pepper, salt, red hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93918 (may not work)