"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach Dip Recipe

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

Contributor:  
Contributor:  
Mary Ruli
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box frozen spinach (10 oz)
1 envelope Lipton BEEFY-ONION soup mix.
16 oz. sour cream
1/2 cup mayonnaise
dash Worcestershire sauce
dash of Tobasco
round of bread (Hawaiian, sour dough, white, etc.)
crackers

Directions:
Directions:
1. Defrost spinach and drain well, squeezing every bit of moisture out..
2. Pat dry on towel
3. In a medium bowl combine the rest of the ingredients and stir well.
4. Add the spinach and stir with a fork, separating the leaves and mixing well.
5. Chill for several hours.
6. To serve: Cut off the top of a round loaf of bread and scup out the inside. Use the torn pieces of bread to dip. You may also want to use wheat thins or other crackers.

Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This is similar to many recipes for spinach dip that call for dry soup mix. The secret is using Lipton Beefy Onion Soup. It gives it a much better flavor.

 

 

 

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