4 sm Bunches fresh spinach (2

           -lbs), well washed, stems
           -removed and
  Makes about 6 cups Dip
  LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.
  chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp
  dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1
  Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp
  turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced
  water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup
  reduced-calorie mayonnaise
  If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes,
  until tender, then drain well.  If using frozen, simply squeeze out the
  excess moisture but do not cook. In a small bowl, combine the dehydrated
  onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a
  medium-size bowl, combine the remaining ingredients with the drained
  spinach. Add the dry ingredients to the spinach mixture and mix well. Chill
  for several hours. Serve in a hollowed-out bread round, if desired.
  Makes about 6 cups.  1/4 cup contains approximately: calories - 67,
  cholesterol - 9mg, fat - 5g, sodium - 133mg.