Shrimp and Crab Dip

Ingredients

• 1 pound Salad Shrimp
• ½ pounds Crab Meat (fresh Or Canned Can Be Used)
• 2 packages (10 Oz. Package) Frozen Spinach, Chopped
• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 bunch Italian Parsley, Chopped
• 1 bunch Green Onions, Chopped
• 1 whole Lemon, Juiced
• 1 Tablespoon Worcestershire Sauce
• 1 pinch Salt
• 1 pinch Pepper
• 1 loaf Sour Dough Bread Round

Preparation Instructions

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.