INGREDIENTS

INSTRUCTIONS

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 1/2 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@hotmail.com> on Apr
18, 1998

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