Here’s a great dip that can be used with either vegetables or chips.
1 10-oz pkg frozen chopped spinach, thawed
2 C sour cream
1 C fat-free Miracle Whip (or mayonnaise)
1/2 C finely-chopped fresh parsley
1/2 C chopped green onion
1 pkg dehydrated leek soup mix
1/2 tsp dried dill weed
1 tsp Italian seasoning
Squeeze spinach until dry.
In a large bowl, combine spinach and remainder of ingredients. Stir well. Refrigerate overnight.
Serving Suggestion: Great as a dip with a vegetable platter or chips.
Servings: 4 1/2 cups (approximately 40 servings)
Submitted by Debby Shabo Wade
Recipe by Sandi Golles
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