"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Spinach Dip, by Steve Drake, is from Good Food, Family and Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Pkg (10 oz ea) frozen chopped spinach (thawed and squeezed dry) 16 oz sour cream 1 cup mayonnaise 1 package knorr vegetable recipe mix 1 can (8 oz) water chestnuts, drained and finely chopped 3 chopped green onions
Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients in bowl. Cover and refrigerate 2 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.