Author: Linda Etherton
Recipe type: Appetizer
- 2 packages frozen chopped spinach (10 ounces each)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup plain yogurt
- 1 teaspoon salt
- ½ teaspoon dill weed
- 1 bunch green onions, finely diced
- ½ teaspoon oregano
- 1 teaspoon lemon juice
- Cook the spinach and drain very well pressing the spinach against the colander to squeeze out some liquid.
- Combine with the remaining ingredients and refrigerate. Allow to chill at least 2 hours before serving.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/spinach-dip/