Spinach Sour Cream Dip Florentine
1 pkg. (10 oz) frozen chopped spinach1 bunch green onions or scallions, sliced (1/2 cup)
Fresh parsley, chopped (1/2cup)
1 teaspoon salt
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
1 cup mayonnaise
1 cup sour cream
Add one of the following to "spice it up"!
1/2 teaspoon dried mustard (optional)
1/2 teaspoon dried horseradish (optional)
Remove spinach from package and thaw at room temperature. Spoon into cheesecloth and squeeze to remove excess moisture. Add ingredients into a medium bowl and mix thoroughly. Taste and adjust seasoning. Chill for 2 hours before serving. Makes 2 cups dip. (Can be prepared up to 2 days in advance. Stir well before serving.)
To serve: Slice the top off a loaf of bread and scoop out the insides. Add spinach dip to cavity and dip the torn bread pieces. Spread dip onto flour tortillas, roll up, refrigerate for 3 hours, and slice into 1" pinwheels.
Remove choke (thistle portion) from cooked artichokes and scoop dip into cavity and use to dip leaves. (True decadence!) Serve in a bowl with crackers, bread and/or fresh veggies.