Shrimp and Crab Dip

1. 1

   1.

2. 2

   Slice the top of the sour dough round and dish out the insides of the bread.

3. 3

   Save to be used for dipping.

4. 4

   Toast the bread round in a 350-degree oven.

5. 5

   2.

6. 6

   Drain and dry spinach.

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   3.

8. 8

   Chop parsley and onions.

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   4.

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    In a mixing bowl, add all ingredients and blend together.

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    5.

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    Store in the refrigerator for 3 hours, or overnight.

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    6.

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    Pour dip into the toasted bread round.

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    7.

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    Serve with sliced sour dough bread cut into squares and wafer crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.