|Torn spinach leaves||1 Cup (16 tbs) (Fresh)|
|Parsley||1⁄2 Cup (8 tbs), stems removed|
|Water||1⁄4 Cup (4 tbs)|
|Chopped green onion||3 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Assorted vegetables||1⁄2 Cup (8 tbs)|
In small saucepan combine torn spinach leaves, parsley, water, green onion, and tarragon.
Bring to boiling.
Reduce heat; cover and simmer for 1 minute.
Drain vegetables, discarding liquid.
Puree vegetables; stir in yogurt, mayonnaise or salad dressing, and salt.
Cover and chill.
Serve the spinach mixture with desired vegetable dippers,