Spinach dip #13

Yield: 8 Servings

Measure Ingredient
1 pack (10-oz) frozen chopped spinach; thawed
1 cup Yogurt cheese
½ cup Chopped green onions
½ cup Chopped parsley
1 teaspoon Seasoned salt (or to taste)
¼ teaspoon Dried dill
3 tablespoons Lemon juice

From: JMB275@... (Jill BANKUS)

Date: Tue, 25 Jun 1996 18:38:22 -0500 Drain spinach until nearly dry. Combine with remaining ingredients and mix well. Cover tightly and refrigerate at least 2 days before serving. Makes about 2¼ cups.

NOTE: I like to serve mine in a hollowed out loaf of delicious fresh-baked bread (not by me!) and serve the bread chunks to dip.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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