"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Dip Recipe

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This recipe for Spinach Dip, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Roberts
Added: Wednesday, March 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c mayonnaise
8 oz cream cheese
8 oz sour cream
1 package dried Knorr Vegetable Soup
1 package thawed and drained chopped, frozen spinach

Directions:
Directions:
Mix all ingredients and refrigerate for 2 hours. This is very good with rye bread, or can be eaten with crackers. Also, can be served in a hollowed out round loaf of bread as the bowl, with chunks of the bread around the bowl to eat with the dip. Once most of the dip is gone, be sure and slice/chunk the bread bowl up and eat it too; it is very good where the dip has soaked into the bread.

Number Of Servings:
Number Of Servings:
20+
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
The spinach taste is not too strong, even for those who aren't crazy about spinach.

 

 

 

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