Spinach Dip

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

Spinach Dip/by Sue Greco/The Greco Family “Cook”Book

Spinach Dip

1 (10 oz.) pkg. frozen spinach, chopped, thawed and squeezed

1 cup mayonnaise

½ cup scallions, thinly sliced

½ parsley, fresh, chopped

¼ cup plain yogurt

¼ tsp. salt

1/8 tsp. pepper

1 Lb. round rye bread (plus an extra loaf for more to dip)

Mix all ingredients (except bread) and chill in refrigerator.  Carefully slice off top of bread round, and hollow out the center.  Use the hollowed-out pieces for dipping. 

Pour chilled dip into hollow bread round.  Place cut-up bread on the serving plate around the bread round.  Replace top of bread round until ready to serve or when transporting.  When ready to serve, cut up an extra loaf of bread into pieces for dipping.  Store in refrigerator. 

(Recipe for the Spinach Dip was in the Greco Family “Cook”Book, Sue Greco, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.