Saturday, August 29, 2009

Heirloom Recipe???

It seems my future daughter-in-law just swoons when she has the spinach dip I make. Nothing special ... but she has to have the recipe, and in fact has asked the caterer to make it at their wedding! That being said, I thought I'd share with you.

Spinach Dip
1 10 oz pkg frozen, chopped spinach, thawed, squeezed dry
1 cup mayo
1 cup sour cream
2 green onions, thinly sliced
1 can water chestnuts, chopped
1 envelope Lipton or Mrs. Grass vegetable soup mix
Dillweed to taste, if desired
Mix together, refrigerate overnight. To serve: hollow out a sourdough or pumpernickle round of bread. Place dip in the middle of the bowl. Chunk and use bread removed from center to dip. Also good with fresh vegetables or with corn chips!

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