Yield: 10 -12
|1 pounds||Frozen chopped spinach|
|1½ cup||Sour cream|
|½ cup||Asparagus soup dry powder; (don't prepare the soup...)|
|½ cup||Each chopped parsley and green onion; (sometimes I use dried chives instead)|
|1 teaspoon||Chopped dill|
SOURCE : Nira Rousso's "Secrets of the Kitchen" 1. Defreeze spinach in sieve. Squeeze well to remove all liquids.
2. Process spinach with all other ingredients (steel blade). Cool and serve.
Now, many times I serve this dip inside a "bowl" made of a round loaf of brown bread (any kind is fine). I remove the inside to create the space for the dip (and use it in other dishes). I slice the bread to slices preserving the shape of the loaf (the slices should not go all the way down or the dip will drip). I put the dip in. If I want to go all the way, I put the bread and dip on a mirror and decorate around with the dippy stuff (pepper slices, cauliflower bits, etc.).
Posted to JEWISH-FOOD digest by Liliana Wajnberg <wajnberg@...> on May 31, 1998