Dhahran Theatre Group Cookbook, 1993


10 oz. (284g.) Frozen chopped spinach, thawed
drained and blotted dry
1 Cup (250 ml) sour cream
1 Cup (250 ml) mayonnaise
1/2 Cup (125 ml) green onions, chopped
1 Teaspoon (5 ml) parsley flakes
1 Teaspoon (5 ml) lemon juice
1/2 Teaspoon (2 ml) seasoned salt
1 Round crusty bread loaf


Put spinach, sour cream and mayonnaise into bowl. Stir. Add onion, parsley, lemon juice and seasoned salt. Mix together. Chill. Heat before serving.

(Toni Maheshwari’s variation: Use 1 package of Khorr Florida Spring Vegetable Mix instead of the onions, parsley, lemon juice and seasoned salt. Also add 5 oz. of chopped water chestnuts.)

Cut top from round or oblong loaf. Remove bread from the inside leaving shell about 1 inch (2.5 cm) thick. Reserve removed bread for dipping. Fill with dip. You may need to double the recipe if the loaf is large. Wrap in foil. Heat in 300?F (150?C) oven for 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping. After dip is finished break off pieces of shell and enjoy the best part of all.

Kathy Gunter ,Smith, Toni Maheshwari, Noel Cave