Spinach Dip -- Quad-Cities Online Recipe Book
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Spinach Dip

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Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
4 green onions (with tops), sliced
2 medium-size tomatoes, chopped (about 1-1/2 cups)
Bagel chips or crackers, if desired
Rye or sourdough bread

Instructions

Mix all ingredients except bagel chips in medium-size microwaveable bowl. Cover tightly and microwave on medium (50 percent) for 9 to 12 minutes, stirring every 3 minutes, until cheese is melted and mixture is warm. Serve warm with bagel chips or spoon into hollowed-out unsliced loaf of rye or sourdough bread. Cut up removed bread and serve it with the dip along with the chips. Makes 4 cups dip.

Marilyn Null
Erie



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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