Spinach Dip - Nathalie

“Mom has been making this for years, and all my friends love it”

Ingredients

1 pint sour cream (2 cups)

1 cup mayonnaise

1 envelope Knorr leek soup mix

1 package (10 ounces) frozen spinach

½ cup chopped parsley (optional)

½ cup green onions, chopped (optional)

1 tsp dill

Directions

1. Thaw, drain and squeeze spinach into a ball.

2. In food processor, combine all ingredients.

Serve with raw veggies - lasts for a week or two in the refrigerator.