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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 x ca. 30 g | Frozen chopped spinach; (2/3 cup) |
| 1/3 Tasse | Fresh parsley; stems trimmed/discarded |
| 2 Esslöffel | onion chopped |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper ground |
| 1/2 Tasse | mayonnaise |
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Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients, pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers, or celery and cheese sticks. Yield: 1-1/2 cups.
delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out, it won't last long!
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