Spinach Dip


2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 ½ cups dairy sour cream
1 ½ cups mayonnaise
1 cup finely chopped green onions (with tops) OR finely chopped red onion
1 teaspoon salt
½ to 1 teaspoon dried tarragon leaves, crushed
1 teaspoon dry mustard
¼ teaspoon pepper
2 or more cloves fresh garlic, peeled and minced finely

If you are pressed for time, you can thaw the spinach by steaming it lightly. Be sure to press as much moisture as possible out of the spinach.
Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with rye or rice crackers or raw vegetables if desired. Makes about 5 to 5 ½ cups dip.

(This recipe is a modified version of the dip recipe from my Betty Crocker’s Cookbook.)

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