Old Ironside's Spinach

INSTRUCTIONS: Mix contents with one cup of Sour Cream and one cup of Real Mayonnaise. Chill for at least 2 hours, mix again and serve.

VARIATIONS: One cup of Sour Cream, 1/2 cup of Real Mayonnaise and 1/2 cup of Cream Cheese. You can also use fat free products and Yougurt.

INGREDIENTS: Spinach, Onion, Garlic, Lemon Powder, Mustard, Tomato, Cayenne Pepper and Spices.


    OLD IRONSIES'S SPINACH   
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Old Ironside's Spinach Dip Mix: Mix one package of seasoning with one cup of Sour Cream and one cup of REAL mayonnaise. (Salad dressing or Miracle Whip does not work well.) Let dips set for a least two hours in refrigerator before serving.

1. To make a stiffer mixture, mix 1 cup sour cream, 4oz. of REAL mayonnaise and 4 oz. of soft cream cheese.
2. Mix with just 2 cups of sour cream and spoon over a baked potato. Can also sprinkle just the seasoning over potatoes.
3. Mix as directed in basic instructions and thin with milk or buttermilk to use as a salad dressing.
4. Thin dips as for salad dressing, then serve with pasta or cooked vegetables.
5. Add a little dry mix to your beaten eggs when making omelets.
6. Add 1/2 bag of mix to 4 cups of boiling water, add 2 cups of rice and cook until rice is done.
7. Brush the dip of your choice over grilled meat or fish.
8. Add a package of seasoning to your favorite bread dough before baking. (Works great in a bread machine!)
9. Take 1/2 bag of seasoning to 1/2 cup of flour for breading meat, chicken or fish.
10. 1/2 bag of seasoning and 8 oz. of squeezable softspread margarine, brush on French bread, rye or pumpernickel as a bread spread. Add mozzarella and broil.

Old Ironside's Spinach Cheese Log
1/2 package of Old Ironside's Spinach
1 package (8 oz) of Cream Cheese.
1 cup of finely shredded Cheddar Cheese
1/2 cup of Black or Green chopped Olives
1 tsp Worcestershire Sauce
2 cups of finely chopped nuts (Walnuts or Pecans)

Bring cheese to room temperature, blend (with electric blender or food processor) 1/2 package of Old Ironside's Spinach with cheese and Worcestershire Sauce. Stir in 1 cup of chopped nuts and 1/2 cup of olives.

Spread remaining chopped nuts on a sheet of wax paper. Flour hands lightly and shape mixture into 1 long or 2 short rolls about the diameter of a silver dollar. Roll back and forth in the nuts until well coated. Wrap in waxed paper and refrigerate for at least 3 hours before serving.