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Here's another one --

Spinach Dip

from Atlanta Cooknotes

INGREDIENTS:

1 cup plain yogurt
1 cup mayonnaise
1 (1-5/8 ounce) package Knorr's Vegetable Soup mix
1 (10-ounce) package frozen, chopped spinach, thawed and
  drained
1 (8 ounce) can water chestnuts, drained and chopped
1 head of cabbage
  cherry tomatoes
  crackers or raw vegetables
  Optional: 1 pound, round, unsliced loaf pumpernickel
            bread 

TO PREPARE:

Blend yogurt, mayonnaise, soup mix, spinach, and water chestnuts in a blender or food processor.  Chill at least eight hours so that flavors blend.  To serve, hollow out a pretty head of cabbage, and fill it with dip.  Place cherry tomatoes on toothpicks, and space them evenly around the top of the cabbage.  Serve with tiny crackers or bite-sized raw vegetables.  As a serving variation, hollow out a loaf of pumpernickel bread, reserving the bread pieces.  Fill the crust with dip.  Use the bread pieces for dipping.

YIELDS:  3 cups


-- Edited by Cassi at 07:28, 2006-12-12