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Chicago Dip
Chef's Note: This dip may be served warmed or chilled.
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 tsp. dried parsley
1 tsp. lemon juice
1/2 tsp. seasoning salt
1 loaf (1 lb.) round, crusty Italian bread
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping. Yield: 10 servings.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.”
Nora Ephron
BUTTERSCOTCH BEANS: A white bean with a large light brown spot around the eye. They date back to the 1860s in New England, and were used for ‘Boston Baked Beans.’ Also used for ‘Hoppin John’ in the South.
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