1 (10 ounce) package frozen chopped spinach
1/2 cup light sour cream
1/2 cup light ranch salad dressing
2 Tbsp. FRENCH'S® Spicy Brown Mustard
2 Tbsp. fresh chopped dill
1/2 cup chopped canned water chestnuts
COOK spinach according to package directions. Drain, cool and squeeze dry.
MIX sour cream, dressing, mustard and dill in medium bowl. Stir in spinach and water chestnuts.
CHILL. Serve dip with whole grain crackers or vegetables.
Tip: For a healthy lunchbox, pack 1/2 cup dip into a resealable plastic food container. Serve with cut-up vegetables or baked tortilla chips.