WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Spinach Dip
by Marianne Severson, Shawano

2 (10 oz.) boxes chopped frozen spinach, defrosted and squeezed dry
3 Tbsp. mayonnaise
1/2 cup buttermilk
1/2 tsp. salt
1/2 tsp. pepper
2 scallions, chopped (onion)
2 cloves garlic, minced

Using a fork, mix the spinach with the mayonnaise until the ingredients are combined and the mixture if fluffy (not compact). Add the buttermilk, salt, pepper, scallion, and garlic and mix until well-blended. Serve with crusty bread or vegetable crudités.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News