Spinach Vegetable Dip
|Frozen no salt added chopped spinach||10 Ounce (1 Package)|
|Green onions with tops||5 , chopped|
|Watercress||1⁄2 Cup (8 tbs), large stems removed|
|Fresh parsley||1⁄4 Cup (4 tbs), large stems removed|
|Plain non-fat yogurt||8 Ounce|
|Avocado||1 , peeled and chopped|
|No salt garlic seasoning||1 1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Hot pepper sauce||1⁄8 Teaspoon (Or To Taste)|
Cook spinach, drain and wring out all juice in a clean kitchen towel.
In the work bowl of a food processor fitted with a metal blade, finely chop spinach, onion, watercress and parsley, or chop with a knife and transfer to a blender.
Process just until blended.
Do not overprocess! Remove to colander to drain excess liquid.
Place remaining ingredients except cabbage in processor or blender and process until smooth.
In a bowl, combine vegetables and yogurt mixture.
Mix to blend well.
Cover and refrigerate at least 2 hours to allow flavors to blend.
Hollow out purple cabbage to use as serving bowl.