1 (7 1/2-ounce) can salmon
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup plain yogurt
1/2 cup mayonnaise
1/2 cup chopped green onions
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables crackers
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.