Maryland crabgrass dip  
     
  AKA spinach-crab dip, as featured NYE 2001  

1   cup   sour cream  
1/2   cup   mayonnaise  
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
2   teaspoons   lemon juice  
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