Spinach dip recipe
No one spinach dip recipe strikes me as better than another. And being in an office that will have a party once a week, that always includes someone's spinach dip recipe; I have eaten many different versions. So, here are some of those spinach dip recipes for you.
1 box frozen, chopped spinach, cooked, drained and cooled
1 package dry Italian salad dressing mix
8 ounces sour cream (organic or Tofutti Sour Supreme)
1 cup mayonnaise or Vegenaise
Mix all the ingredients until well blended and chill overnight. Serve this spinach dip recipe with crackers or raw vegetables.
A spinach dip recipe that uses salsa along with the spinach is very tasty. You decide whether to use the mild, medium or hot salsa.
1 box frozen, chopped spinach, cooked, drained and cooled
1 cup chunky type salsa, well drained
1 small can diced black olives
Mix all ingredients together for this spinach dip recipe and chill overnight. Serve with dipping chips.
Try this spinach dip recipe that uses spinach and dill weed:
8 ounces cream cheese, softened (organic or Tofutti)
8 ounces sour cream (organic or Tofutti Sour Supreme)
1 box frozen spinach, cooked, drained and cooled
2 tablespoons Salt'n Spice seasoning (or to taste)
2 tablespoons dill weed (or to taste)
Mix all ingredients together for this spinach dip recipe and refrigerate overnight. Serve with slices of party rye or pumpernickel bread. Or, using a round loaf of rye or pumpernickel bread, slice off the top of the bread, remove the interior bread, leaving the hard, crusty shell. Fill the shell with this spinach dip recipe and use the extra bread for dipping.
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