Title: Spinach Dip
Categories: appetizers
Yield: 4 servings

1 pk 10oz frozen chopped spinach,
thawed; drained, and blotted dry
1 cup sour cream
1 cup mayonnaise
1/2 cup chopped green onions
1 tsp parsley flakes
1 tsp lemon juice
1/2 tsp seasoned salt
1 round crusty bread loaf

Put spinach, sour cream and mayonnaise into bowl. Stir. Add onion,
parsley, lemon juice and seasoned salt. Mix together. Chill. Heat before
serving. Cut top from round or oblong loaf. Remove bread from the inside
leaving shell about 1 inch (21/2 cm) thick. (Reserve removed bread for
dipping.) Fill with dip. You may need to double the recipe if the loaf is
large. Wrap in foil. Heat in 300 F (150 C) oven for 2 hours. Remove from
oven and turn foil back. Use reserved bread, cut into pieces, for dipping.
After dip is finished break off pieces of shell and enjoy the best part of
all. Served in a crusty bread shell, this makes a spectacular splash,
although even served in a bowl, it will still vanish.

Contributor: Eleanor Creighton Company's coming Appetizers

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