2 (10 ounce) packages frozen, chopped spinach, thawed
1 (8 ounce) can sliced water chestnuts, drained
9 medium green onions, sliced
1 clove garlic, finely chopped
1 cup reduced fat or nonfat sour cream
1 cup reduced far or nonfat plain yogurt
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 pound round bread loaf, unsliced

Drain the thawed spinach in a strainer and squeeze out excess moisture using paper towels. Place spinach in a large bowl. Chop water chestnuts into small pieces and add to the bowl. Add the remaining ingredients except bread to the bowl and mix well. Cover and refrigerate at least 1 hour to blend all flavors.

Just before serving, cut a 1-2 inch slice from the top of the loaf of bread. Hollow out the loaf using a serrated knife, leaving about a 1-inch shell. Cut or tear the hollowed out bread into small pieces for dipping. Fill the bread bowl with spinach dip and place on a serving platter; arrange bread pieces around the loaf and serve.

Makes 52 servings
Serving Size: 1 ounce dip