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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This spinach dip recipe has been handed down to me from my family, and is by far the best spinach dip I have ever tasted. Store bought ones can't compare to this! I say it serves six, but I could really eat the whole thing myself. Read more . I made it for New Years and it was gone in five minutes. Ingredients:
1 - 10 oz. can spinach or 150 g. frozen spinach, chopped |
1 cup sour cream |
1 cup mayonnaise |
1/2 cup green onions, chopped |
1 tsp. lemon juice |
1/2 tsp. seasoning salt |
1 tsp. dried parsley flakes |
Directions:
1. Spinach must be cooked until tender and well drained, chopped and cooled. Mix all of the ingredients together and service chilled with a round pumpernickel loaf of bread. You can hollow out the bread like a bowl and put the dip inside for a nice presentation. Dice up the bread you cut out to make the bowl, and place around loaf for dipping.
2. For making this dip less fattening, you can use light sour cream and dressing style mayonnaise (like Miracle Whip).
3. *NOTE* I find even though the dip looks pretty in the hollowed out pumpernickel bread, the dip gets eaten so fast that you have to cut up the loaf right away. So I'd rather just cut up the whole loaf and put the dip in a bowl.
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