Salmon-Spinach Party Dip

Course : Dips
Serves: 16
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7 1/2 ounces canned Alaska salmon
10 ounces frozen chopped spinach -- thawed, thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/4 teaspoon grated lemon peel
1 package assorted raw vegetables
1 package crackers

Preparation / Directions:

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. Source: Light and Lively Recipes by Alaska Seafood Marketing Institute

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