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A place for Gwinnett readers to share their prized recipes and discover new ones

Rosie Higgins of Lawrenceville is on the hunt for a specific coleslaw recipe.

She tried the elusive slaw at a recent festival and barbecue at Hebron Church. Higgins loved Hebron's barbecue and Brunswick stew, but she was especially enamored with the coleslaw served at the festival.

"It was so light and fresh. I couldn't detect any dressing on it, which is a good thing," Higgins said. "I'm tired of my too-mayonnaise-y kind."

Does anyone have any light coleslaw ideas? Or maybe someone from Hebron Church has the specific recipe?

This week's recipe is another dip idea from Dacula's Brenda Knight. The rich, warm dip is great to bring out for sports game crowds.

- Compiled by Lifestyle Editor Shelley Mann

Beef and Spinach Dip

1 pound lean ground beef

1 small onion, chopped

8 ounces cream cheese, softened

2 9-ounce packages frozen creamed spinach, thawed

11⁄2 teaspoons hot sauce

1⁄4 teaspoon nutmeg

1⁄3 cup shredded Parmesan

Tortilla chips for dipping

Saute beef and onion, stirring to crumble. Drain. Stir in cream cheese, spinach, hot sauce and nutmeg and cook over low heat, stirring often, until cream cheese melts. Place in a one-quart dish and sprinkle with Parmesan. Serve with tortilla chips. Makes 4 cups of dip.