| 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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