|Maryland crabgrass dip|
|AKA spinach-crab dip, as featured NYE 2001|
|3||oz||cream cheese ,||softened|
|1||10-oz pkg||frozen spinach ,||thawed, drained, and squeezed dry|
|8||oz||crab meat ,||picked through to remove shell pieces|
|8||oz||sliced water chestnuts ,||chopped|
|1||1.8-oz pkg||dried vegetable soup mix ,||or use leek or onion|
|2||Tablespoons||fresh parsley ,||chopped|
|2||Tablespoons||fresh chives ,||chopped|
|3-4||medium||green onions ,||chopped|
|1||clove||garlic ,||finely minced|
|1-2||Tablespoons||soy sauce ,||to taste, as needed for saltiness and depth|
|1||round loaf||firm-crumbed bread ,||e.g., sourdough or pumpernickel|
1. In a large mixing bowl, blend sour cream, mayonnaise, and softened cream cheese.
2. Add remaining ingredients except bread and combine. Refrigerate for two hours.
3. Meanwhile, hollow out the loaf of bread. Tear the removed bread into pieces for dipping.
4. When ready to serve, spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
From the kitchen of Scott and Glenn | Recipe database | Edit recipe