Eileen’s Spinach Dip Spread
Recipe from the Kitchen of Eileen Brown – Derby KS
I’ve been making this recipe for the Holidays since the 70′s.
Yeah, a really long time.
It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.
Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.
Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.
For carb conscious folks add a plate of vegetables for dipping too.
This recipe makes enough for a crowd. You will be filling the bowl often.
A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!