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Spinach Dip Recipe

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This recipe for Spinach Dip, by , is from The Sarli/Mauro Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Love
Added: Wednesday, March 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz) box frozen chopped spinach defrosted
1 pkge vegetable soup mix ( I prefer knorrs but you can use Lipton )
1 (16 oz) sour cream
1 cup of mayonnaise
1 small onion chopped
1 round pumpernickel bread (optional)
Box of crackers

Directions:
Directions:
In a strainer place defrosted spinach & squeeze out the liquid with your hands. Place in a bowl. Combine the soup mix, sour cream, mayo, & chopped onion. Refrigerate for 2 hrs or overnight.
Using a knife cut out a large circle on top of the pumpernickel bread & remove. Hollow out the inside with your fingers. Pushing the walls of the bread in. Reserve the removed bread. Cut up into nice pieces to use for dip. Stir the spinach dip up well. Then place in the center of bread. Serve with crackers & reserved bread.
This dip is just as good if you can't get the bread. Just serve in a bowl with crackers.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
It wouldn't be a holiday in my house without the spinach dip. This is a family classic. I been making this recipe for years and it always goes.
I always make this dip the night before. I find it has more flavor.

 

 

 

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