A Spinach Dip from Barefoot Bistro on National Spinach Day
As seen on Carolina AM
Patti Hilton of Barefoot Bistro makes a spread of all things spinach for National Spinach Day!
Hot Spinach Dip
1 cup Mayo
16 oz. Sour Cream
1 (1.8 oz.) dry soup mix
1/4 cup chopped green onion
5 oz. frozen, chopped Spinach, thawed& drained
1/2 cup Shredded Mozzarella
1/4 cup grated Parmesan
Mix and heat in oven 5-7 minutes until center slightly bubbles.
Creamed Spinach
Cook 2 bags of Spinach in a small amount of water. Cook until it is totally wilted and drain. Sauté 1 Onion in 1 TBSP of oil. Add Salt and Pepper, 2 TBSP Butter, 2 Garlic Cloves chopped. Stir. Add 1/3 of an 8 oz. block of Cream Cheese or Parmesan or Asiago. Pour approximately 3/4 cup of Half n Half. This recipe is based on taste. Add seasoning to your taste
