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Spinach Dip |
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Serves: 2 Print this Recipe1 10 1/2-ounce package spinach thawed 1/2 cup sour cream 1/2 cup mayonnaise real 1/4 cup green onions chopped, including greens 1 1/2 teaspoons lemon juice fresh 1/2 teaspoon dill weed dried 1/2 teaspoon seasoned salt 1/4 cup parsley chopped fresh A few drops of Tabasco® pepper sauce Drain spinach, pressing against sides of sieve until all moisture is removed. Mix all ingredients together and refrigerate, covered, 24 hours for full flavor development. (This has a good flavor in less time as well.) Serve with corn chips, melba rounds, or tortilla chips. Note: Will keep for 4 or 5 days and is delicious as a dip with fresh vegetables. For a main dish, mix into hot pasta with a sprinkling of grated Parmesan cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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