Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Spinach Dip


Smart Blonde Administrator

Status: Offline
Posts: 1153
Date:
Spinach Dip


Spinach Dip


 


1 lg. round sourdough bread (cut out the middle to make a 'bowl' with the shell)


1 sm. round sourdough bread


1 c. sour cream


1 c. mayonnaise


pkg. KNORR Leek soup


1 pkg. frozen chopped spinach (Drain and thaw and to wet mixture)


 


 Put in the middle of lg. bread. Cube other breads for dipping.



__________________
Come visit our sister site Alfabet Soup for fellowship and fun!


Smart Blonde Administrator

Status: Offline
Posts: 1153
Date:

Here's another one --


Spinach Dip

from Atlanta Cooknotes


INGREDIENTS:

1 cup plain yogurt
1 cup mayonnaise
1 (1-5/8 ounce) package Knorr's Vegetable Soup mix
1 (10-ounce) package frozen, chopped spinach, thawed and
  drained
1 (8 ounce) can water chestnuts, drained and chopped
1 head of cabbage
  cherry tomatoes
  crackers or raw vegetables
  Optional: 1 pound, round, unsliced loaf pumpernickel
            bread 

TO PREPARE:

Blend yogurt, mayonnaise, soup mix, spinach, and water chestnuts in a blender or food processor.  Chill at least eight hours so that flavors blend.  To serve, hollow out a pretty head of cabbage, and fill it with dip.  Place cherry tomatoes on toothpicks, and space them evenly around the top of the cabbage.  Serve with tiny crackers or bite-sized raw vegetables.  As a serving variation, hollow out a loaf of pumpernickel bread, reserving the bread pieces.  Fill the crust with dip.  Use the bread pieces for dipping.

YIELDS:  3 cups


-- Edited by Cassi at 07:28, 2006-12-12

__________________
Come visit our sister site Alfabet Soup for fellowship and fun!
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard