Ingredients

• 1 bunch of spinach
• 1 cup sour cream
• 1/2 cup mayonnaise
• a dash of onion powder
• a dash of garlic powder
• French bread (I prefer to get the soft kind so my gums don’t take a beating, but if you like the crusts it’s completely up to you!)

Cooking Directions

1. Break the spinach leaves off of the stems, discard the stems and any icky looking leaves.
2. Wash the spinach very well… I don’t want anyone getting e-coli!
3. Put the spinach, sour cream, and mayonnaise in a blender or food processor (I use a blender, my mom uses a food processor, it comes out yummy both ways ), blend until smooth. You might have to add the spinach in several batches, blending it in between, since an entire bunch of spinach takes a lot of room. When you add the spinach, try to mix it into the sour cream/mayonnaise or the already blended dip – this makes it so the spinach is heavier and will sink to the bottom where the blades are. Otherwise it takes forever to blend it all!
4. Chill the spinach dip. (You could eat it right away and it will still be good, but trust me, it is SO much better cold!
5. When you are ready to eat the spinach dip, cut the French bread into cubes.
6. Generously dip the bread into the dip, and enjoy! If you are lactose intolerant (like me) make sure to take a couple of Lactaid ^[3] (or whatever it is you use ) before you eat it!! Otherwise your tummy will not be happy with you!

Serving Size: 1/2 cup Spinach Dip with one large roll of French Bread

• Calories: 446
• Fat: 24g, 37% DV
• Saturated Fat: 7g, 36% DV
• Cholesterol: 40mg, 13% DV
• Sodium: 698mg 29% DV
• Total Carbohydrates: 47g, 16% DV
• Dietary Fiber: 3g, 13% DV
• Sugars: 5g
• Protein: 22g, 11% DV
• Vitamin A: 112%
• Vitamin C: 27%
• Calcium: 19%
• Iron: 24%
• Magnesium: 11%
• Potassium: 9%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.