The world's best spinach dip

Yield: 1 Servings

Measure Ingredient
½ pack Frozen spinach; thawed and drained
½ pack Knorr dry vegetable soup mix; (use 1/2 the dehydrated veggies and 1/2 the powder from 1 pkg.)
1 \N Scallion; finely chopped
¾ cup Fat free sour cream
¾ cup Fat free Miracle Whip; (don't use mayonnaise)
½ teaspoon Garic powder
2 tablespoons Evapourated skim milk

Many Spinach Dip recipes have been posted recently. Some of them were actually quite similar to this. I had an recipe that was almost the same as this, and used it for every party I went to. I needed an appetizer to take w/ me to an easter dinner, so I grabbed the Pumpernickel loaf out of my freezer, and whipped up a slightly different version than my regular. The new recipe disappeared faster than my old one! :P~~~ Ssome people call it a Rip-&-Dip, because that's what you do. I used a small, round loaf of pumpernickel bread, hollowed it out, used the bits of bread for dipping, and used the loaf like a bowl. If you need a larger amount, simply doulbe the dip recipe, and either use a small loaf of pumpernickel and one of sourdough, or use a large one of either. Here is the small dip recipe, which nearly fills the small loaf: Squeeze all the liquid out of the spinach until it is like a ball. Get out your sharpest knife and chop it for a minute or so. Sift through the soup mix to get to the powder at the bottom, and add ½ the pkg. to all the other ingredients. Mix it up really well, and try to pour it all into an empty sour cream or cottage cheese container. Find room in the fridge for the dip, and leave it there at least an hour, or better yet: keep there overnight when you can grab it and the bread, throw them in a bag, head to the car and go! The longer it's in the fridge, the more intense the flavour gets. My sister hates onions, and she couldn't even tell they were in there! :o) Hope you like the recipe! Posted to fatfree digest by "Stacian Bob" <stacianbob@...> on Apr 18, 1998

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