Six-legged recipes

Chapulín Vegetable Dip

This is a great summer-time treat that allows you to take advantage of the abundance of ever-present grasshoppers.  This recipe takes its name from “Chapulín”, the Spanish word for grasshopper.

1 package (10 oz.) chopped frozen spinach

1 1/2 cup sour cream

1 cup mayonnaise

1 package Knorr vegetable soup mix

1 8 oz. can water chestnuts, chopped

3 green onions, chopped

1/2 cup roasted grasshoppers (or other roasted insects)

Squeeze spinach until dry.  Combine ingredients.  Refrigerate 2 hours.  Serve in hollowed pumpernickel loaf.  Scoop the dip onto crackers or vegetables. 

From the Recipe Box of Mary Liz Jameson

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Bibliographic details:

  • Article: Chapulín Vegetable Dip
  • Author(s): CJ Kazilek, Mary Liz Jameson
  • Publisher: Arizona State University School of Life Sciences Ask A Biologist
  • Site name: ASU - Ask A Biologist
  • Date published: April 4, 2011
  • Date accessed: June 27, 2022
  • Link:

APA Style

CJ Kazilek, Mary Liz Jameson. (2011, April 04). Chapulín Vegetable Dip. ASU - Ask A Biologist. Retrieved June 27, 2022 from

American Psychological Association. For more info, see

Chicago Manual of Style

CJ Kazilek, Mary Liz Jameson. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 April, 2011.

MLA 2017 Style

CJ Kazilek, Mary Liz Jameson. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 Apr 2011. ASU - Ask A Biologist, Web. 27 Jun 2022.

Modern Language Association, 7th Ed. For more info, see
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