Janet's Spinach Dip

JANET'S SPINACH DIP

This dip was famous at tennis parties and Credit Union meetings. Many people asked for the recipes and later complained that it didn't taste right. The secret is to follow Janet's direction to "squeeze the spinach REALLY dry, I mean REALLY dry." You do this by taking small amounts of spinach in your hands and squeezing until no water runs off, then scraping the dry spinach off your hands with a rubber scraper.

1 10 oz box of frozen chopped spinach, thawed, drained, squeezed dry.
2 cups of Miracle Whip
½ cup each of scallions and fresh parsley
¼ teaspoon pepper
1 teaspoon dill weed
salt to taste

Mix well in blender or food processor.
Serve with vegetable sticks, including the cores of cabbage or celery cabbage. I learned about cabbage cores at The Farm on the Hill in the Poconos on the first of the two real vacations DH and I ever took together. The second was on Amelia Island in Florida where I fixed great bowls of fresh shrimp and the appetizer was the whole meal.

Whenever I serve a dip, I put it into hollowed green peppers and have several dip stations around the room so that the first dippers don't monopolize the only spot.