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May 16, 2010

Spinach Dip

2 pkgs. frozen chopped spinach (10 oz. each)
1/2 c. sour cream (can use light)
1/2 c. mayonnaise (can use light)
1 c. plain yogurt
1 tsp. salt
1/2 tsp. dill weed
1 bunch green onions, finely diced
1/2 tsp. oregano
1 tsp. lemon juice

Cook the spinach and drain very well pressing the spinach against the colander to squeeze out some liquid. Combine with the remaining ingredients and refrigerate. Allow to chill at least 2 hours before serving.

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