Tuesday, May 13, 2008

Spinach Dip

Spinach Dip
History: This is a recipe from a soup and sandwich shop we used to love. It is long gone, but we do enjoy this on a good bread or crackers. This is a recipe that is often requested because it is so good.

  • 2 1/2 lbs thawed frozen spinach
  • 3/4 cup red onion chopped
  • 1 tbsp garlic
  • 1 cup crumbled feta cheese
  • 2 cup real mayo
  • 3/4 cup sour cream
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 cup parmesian cheese grated
  • 1 pound thin sliced Provolone or Mozzarella cheese

  1. Mix all ingredients except the sliced cheese together in a large bowl.
  2. Let sit at least an hour before serving.
  3. Store in airtight container in the refrigerator for up to 4 days or freezes well too.
To Serve:
Spread 3 spoonfuls of mixture onto a toasted multi grain bread. Top with a slice of tomato and a slice of Provolone or Mozzarella cheese. Broil until the cheese is bubbly.
If you are short of time. Put the spinach in a pretty bowl, and serve with crackers or hard bread.

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