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
CJ Kazilek, Mary Liz Jameson. (2011, April 04). Chapulín Vegetable Dip. ASU - Ask A Biologist. Retrieved August 24, 2024 from https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
CJ Kazilek, Mary Liz Jameson. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 April, 2011. https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
CJ Kazilek, Mary Liz Jameson. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 Apr 2011. ASU - Ask A Biologist, Web. 24 Aug 2024. https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
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