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.
Ingredients:

• 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

Directions:

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.