Salmon-Spinach Dip
1 can (7 1/2 oz.) Alaska salmon1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 teaspoon each dried basil and dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers.
Makes 16 servings, about 4 cups.