| | Directions | 1. Melt butter in small saucepan on medium heat. Stir in Sauce Mix. Gradually stir in milk. Bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute or until thickened, stirring constantly.
2. Stir in spinach, pimientos, Parmesan cheese and dill. Cook until cheese is melted and sauce is well blended, stirring frequently. Remove from heat. Add sour cream; stir until smooth.
Microwave Directions:
1. Microwave Sauce Mix, milk and butter in 2 1/2-quart microwaveable bowl on HIGH 2 minutes until thickened, stirring after 1 minute.
2. Stir in remaining ingredients until well blended. Microwave on HIGH 2 minutes until heated through, stirring after 1 minute. Dip will thicken upon standing.Serving Suggestions: Serve dip in decorative bowl with assorted crackers or in hollowed-out round bread loaf.
Make Ahead: Dip may be prepared 1 day ahead; cover and refrigerate. Bake, covered, in 1-quart baking dish in preheated 350°F oven 20 minutes or until heated through. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24
|  | | Ingredients | | - | | 1/4 cup (1/2 stick) butter |
| - | | 1 package McCormick® Hollandaise Sauce Mix |
| - | | 3/4 cup milk |
| - | | 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry |
| - | | 1 jar (4 ounces) diced pimientos, drained |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1 teaspoon McCormick® Dill Weed |
| - | | 1 cup sour cream |
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| | Nutrition (per serving) | |
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