It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SPINACH DIP for VEGGIES/CRACKERS!
This is a great recipe for those summer parties and BBQs, although I’ve been known to make this for our neighborhood Christmas parties as well. It’s healthy (if you serve with veggies instead of crackers), easy to make, and delicious. I’ve even used leftover dip to stuff chicken breasts before wrapping the breasts with bacon and baking.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 323 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SPINACH DIP for VEGGIES/CRACKERS
10 oz. Pkg. Frozen chopped spinach, thawed
½ cup chopped parsley
½ cup chopped green onions, whole stalk
2 cups sour cream
1 tsp. dry dill
1 cup mayonnaise
1 tsp. dry Italian salad dressing mix
½ cup pkg. Dry Leek (or Onion) soup mix
Squeeze spinach dry. Combine all ingredients in blender or processor. Process until blended. Refrigerate until ready to serve.