Chicago Dip

This recipe came from Cheryl Behan

Ingredients

or 3 pans
  • 1 pkg of chopped spinach thawed and drained
  • 1 bunch of green onions, chopped (reserve ½ for topping)
  • 2 large cloves of garlic chopped fine
  • ¼ cup mayonnaise
  • 1 pkg or cream cheese (optional)
  • ¼ cup sour cream
  • 2 cups of shredded Swiss cheese
  • 1 tbsp parsley (fresh or dried)
  • ½ tsp red pepper flakes
  • ½ tsp fresh ground pepper and salt to taste
  • 1 small roma tomato chopped.

Directions

  1. Combine all ingredients and pour into 2 or 3 pie plates and bake for 20 to 30 minutes at 35o degrees or until bubbly and edges start to brown. Remove from oven and top with green onions and chopped roma tomatoes. Serve immediately with warm nacho or pita chips or torn pumpernickel. This recipe may be halved