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
Read more about: Six-legged Recipes
Bibliographic details:
- Article: Chapulín Vegetable Dip
- Author(s): Dr. Biology
- Publisher: Arizona State University School of Life Sciences Ask A Biologist
- Site name: ASU - Ask A Biologist
- Date published: 4 Apr, 2011
- Date accessed:
- Link: https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
APA Style
Dr. Biology. (Mon, 04/04/2011 - 11:14). Chapulín Vegetable Dip. ASU - Ask A Biologist. Retrieved from https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
Chicago Manual of Style
Dr. Biology. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 Apr 2011. https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
MLA 2017 Style
Dr. Biology. "Chapulín Vegetable Dip". ASU - Ask A Biologist. 04 Apr 2011. ASU - Ask A Biologist, Web. https://askabiologist.asu.edu/chapul%C3%ADn-vegetable-dip
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