1 pkg (10 oz.) fresh or frozen, chopped spinach
1 pkg (1.4 oz) dry vegetable soup mix
1 pkg (12 oz) firm silken tofu
1 can (8 oz) water chestnuts, chopped coarsely
2/3 cup green onions, chopped
1 cup reduced-fat or light sour cream
½ cup low-fat mayonnaise

Thaw the package of spinach and squeeze dry, if using frozen spinach. Stir all ingredients together in a bowl until blended. Cover; chill 2 hours. Stir before serving.

Yield: 4 cups. Serve with fresh cut veggies or whole-grain crackers for a nutritious snack or appetizer.

Recipe courtesy of U.S. Soybean board.