- 1 can (7 1/2 oz.) salmon, drained and flaked
- 1 pkg. (10 oz.) frozen chopped spinach, as much moisture squeezed out as possible
- 1 cup plain nonfat yogurt
- 1/2 cup mayonnaise
- 1/2 cup each chopped parsley
- 1/2 cup finely chopped green onions
- 1/2 teaspoon dried basil, crumbled
- 1/2 teaspoon dried dillweed
Makes about 4 cups of dip.
Shared by Janet.