Spinach Dip

From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Fri, 8 Oct 1993 14:20:26 GMT

1 pkg. (10 oz.)      frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup              mayonnaise
2 tsp.               Dijon-style mustard
2 envelopes (1 box)  McCormick Collection Spring Vegetable Recipe Blend
1 can (8 oz.)        sliced water chestnuts, chopped
3                    green onions, chopped
1                    Hollowed bread round

Combine spinach, sour cream, mayonnaise and mustard in a large bowl. 

Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and
green onions. Cover and refrigerate at least 2 hours.

To serve, stir well and spoon into hollowed bread round. Arrange bread cubes,
crackers or fresh vegetable pieces around bread for dipping.

Source: McCormick (Note: There is often a recipe for a dip on the box but
        it is not the same as this one. I have made this one twice and 
        it has received rave reviews both times.)


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