Ingredients

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Prep: 5 min Cook: 10 min

1/4 cup butter or margarine
1 package McCormick® Hollandaise Sauce Blend
3/4 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1 teaspoon McCormick® Dill Weed
1 cup sour cream


1. In a small saucepan, melt butter over medium heat. Stir in Hollandaise Sauce Blend. Gradually stir in milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.

2. Add spinach, pimientos, Parmesan cheese and dill. Heat, stirring frequently, until cheese is melted and sauce is well blended. Remove from heat. Add sour cream and stir until smooth.

Serving Suggestions: Serve dip in decorative bowl with assorted crackers or in a hollowed-out round bread loaf. Dip may be prepared 1 day ahead, covered and refrigerated, and reheated in a covered 1-quart casserole dish in a 350°F oven 20 minutes, or until heated through.

Makes 24 (2 tablespoon) servings

Nutritional Info Per one serving: About 52 Calories, Fat 4g, Protein 2g, Carbohydrate 2g, Cholesterol 19mg, Sodium 98mg, Fiber 1g

This recipe created by McCormick, Inc.

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