---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Crocker
       Yield: 1 servings
      20 oz Frozen chopped spinach,
            -thawed and drained
       8 oz Water chestnuts, drained and
            -finely chopped
       1 c  Dairy sour cream
       1 c  Plain yogurt
       1 c  Finely chopped green onions
            -(with tops)
       1 ts Salt
     1/2 ts Dried tarragon leaves,
     1/2 ts Dry mustard
     1/4 ts Pepper
       1    Clove garlic, crushed
   Mix all ingredients. Cover and refrigerate 1 hour.
   Serve with rye or rice crackers or raw vegetables if
   desired. About 4 1/2 cups dip;10 calories per tb.
   Source: Betty Crockers Cookbook, 6th Edition