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Delicious dip for any occasion.
1. Slice the top of the sour dough round and dish out the insides of the bread. Save to be used for dipping. Toast the bread round in a 350-degree oven.
2. Drain and dry spinach.
3. Chop parsley and onions.
4. In a mixing bowl, add all ingredients and blend together.
5. Store in the refrigerator for 3 hours, or overnight.
6. Pour dip into the toasted bread round.
7. Serve with sliced sour dough bread cut into squares and wafer crackers.
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