Low Fat Spinach Dip

Tip: Spinach dip tastes even better if you refrigerate it several hours or overnight before serving it.

1/3 lb. (150 gr.) fresh spinach

4 oz. cream cheese
1/4 cup plain yogurt

8 oz. can whole water chestnuts ,drained and thinly sliced
1 clove garlic (finely chopped, or crushed)
1/3 cup light mayonnaise
2 tsp. worcestershire sauce
1/2 tsp. Italian herbs (thyme leaves, oregano, rosemary, etc )
1/4 tsp. salt
black pepper
1/2 tsp. grated lemon zest (Zest is only deeply colored part of the lemon peel.)
3/4 cup plain yogurt
Prepared spinach

Optional: Chop 1/4 cup onion as finely as possible and rinse with running water using a tea strainer, or soak in a bowl for 5 minutes and then strain. Squeeze water out. Add onions to mixture.

For best results, refrigerate several hours before serving. Tastes great on sliced French baguette, sourdough bread, crackers or tortilla chips.