Spinach Dip

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

1 cup sour cream
1 cup mayonnaise
1 pkg. frozen chopped spinach, thawed and drained (squeeze out moisture)
1/2 cup green onion, chopped
1/4 cup fresh parsley, minced
1/2 tsp. oregano
1/2 tsp. dill weed
1 tsp. seasoned salt
1/2 tsp. lemon juice
Tabasco sauce

INSTRUCTIONS

Combine ingredients and chill several hours or overnight. Serve with raw cauliflower, broccoli, carrots, celery and green pepper.

CHEF COMMENTS

Makes about 2 cups.

Recipe from Peg Dietrich.

Tagged: dipsspreads, spinachdip add tags