Instructions: Squeeze excess liquid from the spinach. In a large bowl, stir together the yogurt, mayonnaise and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator about 2 hours. Stir before serving.

Makes 5 cups; 40 servings.

Note: For an attractive presentation, cut a thin slice from the top of a medium head of red cabbage or a round loaf of bread. Then hollow out the cabbage or remove the soft center of the loaf to form a bowl. Spoon in the dip and serve with your favorite cut-up fresh vegetables or bread cubes.

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