Vegetable Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups reduced-calorie sour cream
1 cup reduced-calorie mayonnaise
1/4 cup Watkins Garden Vegetable Dip Mix
2 teaspoons Watkins Parsley
1 teaspoon Watkins Garlic Powder
1/3 cup chopped radish
1/4 cup chopped green onion

Squeeze spinach until dry. In medium bowl, stir together all ingredients. Cover and refrigerate at least two hours.

Serve with crackers, rye bread rounds or fresh vegetables, or serve in a hollowed-out bread bowl.

Makes 12 servings.