SPINACH DIP FOR VEGETABLES
- 1 package frozen chopped spinach
- 2 cups mayonnaise
- 1 cup green onions (about 2 bunches)
- 1 teaspoon each, salt and pepper
Do not cook spinach. Thaw and thoroughly squeeze moisture out before mixing with rest of ingredients. Serve with raw vegetables.
ANCHOVY-CHEESE DIP
- 1 8 oz. cream cheese softened
- 2 tablespoons chopped green olives
- 1 tablespoon anchovy paste
- 1 tablespoon snipped green onion tops
- 1 tablespoon milk
- 1 teaspoon lemon juice
- ¹⁄₂ teaspoon Worcestershire sauce
Combine all ingredients and beat until light and fluffy. Chill 24 hours. Serve with crackers or vegetables.