Extremely difficult: To be prepared by, only, those of you who have had at least 4 years of the “Julia Childs’ Cooking Class” at the Sorbonne.  Super good, just be sure this is served with something straight-forward,  like a great BBQ’d steak, some poached fish or something like that. Nothing rich.

• 2 10-ounce pkgs. frozen chopped spinach
• 1 large container sour cream (I still believe “Breakstone’s” is the best!)
• 1 pkg. “Lipton Onion Soup” mix
• 8 ounces “Wisconsin” cheddar cheese, shredded

Cook and drain spinach. Mix spinach with sour cream and onion soup mix in a mixing bowl. Pour into a baking casserole dish and top with shredded “Wisconsin” cheddar cheese. Bake in oven preheated to 350 degrees for 20 minutes.