This is an adaptation of my Salsa Verte made
a little lighter using plain yogurt instead of mayonnaise. Serve
it with a blaze of fresh vegetables. Use red and yellow peppers,
cucumbers, cherry tomatoes, and other colorful vegetables.
1/2 cup unflavored yogurt
1/2 cup low-fat sour cream
1/2 cup frozen chopped spinach, defrosted and pressed dry in a
strainer
1/3 cup minced green onions
2 tablespoons lemon juice
1 tablespoon minced parsley leaves
1 tablespoon prepared horseradish
salt and pepper to taste
In a bowl, stir together all the ingredients until blended. Cover bowl and refrigerate until serving time. Yields about 2 cups sauce.
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