Salmon Dip

1 can (7 1/2 oz.) salmon, drained and flaked
1 pkg. (10 oz.) frozen chopped spinach, as much moisture squeezed out as possible
1 cup plain nonfat yogurt
1/2 cup mayonnaise
1/2 cup finely chopped green onions
1/2 cup chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried dillweed

In a bowl, combine flaked salmon with remaining ingredients.

Chill several hours to let flavors come out. Serve with assorted vegetables and crackers.

Makes about 4 cups