Ingredients
1 C- NF plain yogurt
1 C part-skim ricotta cheese
4 tsp lemon juice
2 cloves garlic
1 tsp salt
1/2 tsp pepper
10 oz frozen chopped spinach/thawed/squeezed dry
1/2 C water chestnuts/chopped
6-8 scallions, thinly sliced
In blender or food processor puree yogurt, ricotta cheese, lemon juice, garlic, salt, & pepper.
Transfer to medium bowl, Stir in spinach, water chestnuts and scallions.
Refrigerate covered, at least 1 hour.
