Spinach Dip

Ingredients

1 pint sour cream

1 cup mayonnaise

3/4 (2-3/4-oz) pkg. dry leek soup mix, about 1/2 cup

1 (10 oz.) pkg. frozen chopped spinach well-drained

1/2 cup chopped parsley

1/2 cup chopped green onions

1 teaspoon dill

1 teaspoon dry Italian salad dressing mix

Raw vegetables for dipping

Directions

• In a large bowl or food proces- sor fitted with the metal blade, combine all ingredients except raw vegetables until blended. Refrigerate until ready to serve or up to 2 days.

Serve dip with assorted raw vegetables.