| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dips, Vegetables | 1 | Servings | |
INGREDIENTS
| 10 | oz | Frozen chopped spinach; (2/3 cup) |
| 1/3 | c | Fresh parsley; stems trimmed/discarded |
| 2 | tb | Chopped onion |
| 1 | ts | Salt |
| 1 | ts | Ground black pepper |
| 1/2 | c | Mayonnaise |
INSTRUCTIONS
Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients, pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers, or celery and cheese sticks. Yield: 1-1/2 cups. NOTES : This was contributed by Marie Macy, of Colorado "This appetizer is delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out, it won't last long! Recipe by: Country Magazine Posted to TNT Recipes Digest by Theresa Dunlap <dunlapcu@epix.net> on Apr 9, 1998
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