| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Dip | 8 | Servings |
INGREDIENTS
| 1 | pk | (10-oz) frozen chopped spinach; thawed |
| 1 | c | Yogurt cheese |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Chopped parsley |
| 1 | ts | Seasoned salt (or to taste) |
| 1/4 | ts | Dried dill |
| 3 | tb | Lemon juice |
INSTRUCTIONS
From: JMB275@EMAIL.PSU.EDU (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 2 1/4 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. FATFREE DIGEST V96 #176 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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