Spinach Dip with Round Rye Bread

Ingredients:

• 2 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
• 8 oz. water chestnuts, drained and chopped
• 1 cup sour cream
• 1/2 cup plain yogurt
• 1/2 cup light mayo
• 1 cup scallions
• 1/2 tsp. tarragon leaves
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 clove crushed garlic

Directions:

1. Mix all ingredients together. Chill for 1 hour. Serve in hollowed out round rye bread. Or sever with crackers or veggies.

Submitted by Trudy LaFond