Hope your new year was as tasty as mine. I dug out an old spinach dip recipe from a friend of mine. It relies on Mrs. Grass’s onion dip. I haven’t been able to find it in years. I recently came across it at a store I don’t usually go to. Of course now I can’t remember which one. But I bought two big boxes of it, so I should be good for a while. If you happen to want to try it, and you can locate Mrs. Grass’s, football playoff season might be a good time to try. It calls for 8 ounces sour cream, 8 ounces mayo and a pouch of onion soup mix, as well as a 10-ounce box of frozen chopped spinach. Simple as pie, but there are 3 rules: 1. Only Mrs. Grass’s onion soup mix. 2. You have to squeeze the life out of the thawed spinach so it’s practically dry going into the dip. This keeps the dip thick, concentrates the flavor, and avoids the pitfalls that result in watery spinach dip. 3. It must be made and refrigerated for at last 6 hours, 8 is better. This helps the dried onions from rehydrating with the moist ingredients, so you don’t end up eating a dried onion.
This is excellent served into a bowl made from a round loaf of pumpernickel.
But that was last night. As I type this, pulled pork is simmering in my slow cooker. Very much looking forward to eating that. As a bonus: I found whole grain sandwich buns. In my tiny little Conneaut grocery store. Will wonders never cease.