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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Dip Recipe

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This recipe for Spinach Dip is from The Mooney Family Cookbook Project, 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:  
2 loaves of sourdough French bread from Bud's Seafood Grille
1 large container of sour cream
1 package of frozen chopped spinach
1 bunch of green onions
2 packages of Knorr leek soup mix (or 1 leek and 1 vegetable)
Directions:
Directions:
Cut one loaf into bite-sized pieces. Cut the top off of the second loaf and hollow out the middle (add pieces you take out to the bite-sized group).

In a bowl, and add the leek soup mix to the sour cream and stir well. Drain the thawed chopped spinach and add to the sour cream mixture. Finely chop the green onions and add to the sour cream mixture. Stir well, and refrigerate until ready to use.

Spoon the sour cream mixture into the hollowed out loaf and provide bite-sized pieces for dipping.

** Can also add chopped water chestnuts if you want
Personal Notes:
Personal Notes:
This was MeMa Mackey's recipe that we've been making for over 20 years now.

Note: Bud's sourdough bread is the best we've ever eaten, so we recommend you get your loaves from him!

 

 

 

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