Creamy Spinach Dip

1 cup fat free Greek yogurt
1 (16 oz.) container fat free sour cream
1 (1.8 oz.) package dry vegetable soup mix
1 (4 oz.) can water chestnuts, drained and chopped
1/2 (10 ounce) package organic frozen chopped spinach, thawed and drained
1 loaf of whole wheat french bread, sliced
extra virgin olive oil
sea salt
fresh ground black pepper

In a medium bowl, mix together yogurt, sour cream, dry vegetable soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. To make the whole wheat bread rounds, placed the thinly sliced bread onto a cookie sheet. Drizzle olive oil over the bread and season with a little bit of sea salt and fresh ground black pepper. Place in the oven under the broiler until golden brown.

This spinach dip is a definite crowd-pleaser and a super healthy alternative to the heavy mayo and cream cheese based spinach dips. Perfect for summer!


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