Skip to Content

Cemetery Swamp Dip Recipe

Ingredients:

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

1 container (8 oz) fat free sour cream

1 container (8 oz) plain Greek yogurt

1 pkg. dry vegetable soup mix

1 loaf (16 oz) party pumpernickel bread, sliced

Vegetables for dipping

Directions:

1. Combine vegetable soup mix, Greek yogurt, sour cream, and spinach together in a bowl.

2. Cut bread sliced into “tombstone” shapes. Arrange in single layer on cookie sheet. Bake 12 minues or until crips.

3. To serve, arrange a few “tombstones” in dip and serve with remaining “tombstones” and your favorite dippers

4. For a fun addition to the tombstones, combine 1/2 cup mayonnaise, 5 drops yellow food coloring and 1 drop of red food coloring in a small resealable plastic bag. Gently squeeze to mix. Snip one corner of bag and deocrate “tombstones” with phrases like “Boo” and “R.I.P.”

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

error: Content is protected !!