| Prep Time: 20 mins | Cook Time: 120 mins | Total Time: 140 mins |
| Serves: 4 cups |
Update your appetizer specialties with this sour cream-spinach dip which is a surprising mélange of good things: dry leek soup mix, parsley, onions, and green pepper. It benefits from touches of dill, salad seasoning, and garlic. For dippers, use chips or slice fresh vegetables.
From: My Great Recipes, 1981
INGREDIENTS
| 10 | oz | frozen chopped spinach, thawed |
| 2 | c | sour cream |
| 1 | c | mayonnaise |
| 1 | pkg | dry leek soup mix |
| ¾ | c | fresh parsley, chopped |
| ¾ | c | green onions, chopped |
| ¼ | c | green pepper, chopped |
| 2 | t | fresh dill, chopped |
| 1 | t | salad seasoning mix |
| ⅛ | t | garlic powder |
| sliced radish for garnish |
STEPS
- Squeeze spinach of excess moisture. Finely chop and set aside.
- In large bowl, combine sour cream and mayonnaise. Stir in soup mix, mixing well.
- Fold in spinach, other chopped vegetables and seasonings, blending until well combined. Cover and chill at least 1-2 hrs, or overnight.
- Garnish with sliced radishes when ready to serve. Accompany with sliced fresh vegetables, such as broccoli, celery, carrots, mushrooms, or radishes, and/or chips and crackers.
TIPS
- The dip improves in flavor if made a day in advance, covered, and refrigerated.
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