CHICAGO DIP [287]

CHICAGO DIP [287] image

Yield 10 Servings

Number Of Ingredients 8

Previous Next

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1 (1 pound) loaf round, crusty Italian bread

Steps:

In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping. To heat the dip: wrap the dip-filled loaf in aluminum foil. Place in a 300 degrees F (150 degrees C) oven for 1 to 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping.