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

View Citation

An open book
How Does Speed Reading Work?

Be Part of
Ask A Biologist

By volunteering, or simply sending us feedback on the site. Scientists, teachers, writers, illustrators, and translators are all important to the program. If you are interested in helping with the website we have a Volunteers page to get the process started.

Donate icon  Contribute

Share this page:

 

Share to Google Classroom