Spinach Dip

I’m kind of blue that Caker Cooking reader month has come its end. I learned so many things – that stale donuts taste better with ice cream, that wieners rolled in corn flakes taste like pogo dogs and that Tootsie Rolls make great cat turds. I'm a better caker, thanks to all of you.

Speaking of cakers, if there's one thing we hate more than nutrition, it's doing dishes. How else can you explain the pride we take in our one-dish recipes? This Spinach Dip is the ultimate caker fantasy – not only are there no dishes to wash, you actually EAT the dish! Cakers haven’t been this revved up since Taco Bell introduced Taco Salad.

Made with pumpernickel loaf, Spinach Dip is a staple of caker cocktail parties, baby showers and pretty much any lonely weeknight. It’s one of the rare instances where cakers allow themselves to venture beyond white bread. Just make sure you buy the chopped frozen spinach and not whole frozen spinach. A friend of mine made that mistake once and everyone had pieces of spinach dangling down the back of their throats for the rest of the evening. Ever been around a cat trying to get rid of a hairball?

It wasn't pretty.

1 cup sour cream
1 cup mayonnaise
1 small cooking onion, diced
1 package Knorr vegetable soup mix
1 package frozen chopped spinach, thawed
Pumpernickel bread
Squeeze out all water from spinach. Mix all ingredients. Serve in hollowed pumpernickel bread. Alternative: Add ½ cup grated cheese.


Source: What’s Cooking at St. Joseph