Appetizer: Sour Cream Dip Florentine

1 pkg. frozen chopped spinach, thawed and drained

1/3 c. chopped green onion

1/2 c. chopped fresh parsley

1/2 tsp. salt

1/2 tsp. dillweed

1/4 tsp. freshly ground black pepper

1 c. mayonnaise (may use light)

1 c. sour cream (may use light)

Combine all ingredients by hand or in a blender.  Chill several hours to blend flavors.  Serve with crudites, cheese crackers, or Wheat Thins.

Marlene Steiner Suter

From the Kitchens of CMC

Columbus Mennonite Church

2004