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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Dip Recipe

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This recipe for Spinach Dip is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (8oz.) pkgs. cream cheese
1 cup mayonnaise
1 package Knorr dry leek soup mix
2 lb. frozen chopped spinach, thawed and well drained, then squeezed
1/2 cup chopped fresh parsley (optional)
1/2 cup chopped green onion (about 6 onions)
1 tsp. Spice Islands Beau Monde seasoning
2 cans sliced water chestnuts, drained
2 loaves Sheepherder bread
Directions:
Directions:
Combine cream cheese, mayonnaise, soup mix, green onion, Beau Monde seasoning. Mix in food processor. Add spinach and water chestnuts. Pulse just until mixed and chestnuts are coarsely chopped. Hollow out a loaf of sheepherder bread. Fill with spinach dip. Tear rest of bread into large pieces. Place around bread bowl. Spoon dip onto plate and then scoop with bread and eat.

 

 

 

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