Tuesday, June 1, 2010
Cold Spinach Dip
Do you need a delicious appetizer for your summer barbeque, yet you don't have much time to make it? This is one that is sure to please any crowd and can even be made the night before (its better the next day). The presentation is a crowd pleaser as well!
1 package Mrs. Grass OR Knorr Dry Vegetable Dip (I always use the Knorr brand but you can use either)
1 - 10 ounce frozen chopped spinach, thawed and squeezed dry with paper towels
1-16 ounce container sour cream
1 cup real Mayonnaise
1 - 8 ounce can water chestnuts, drained and chopped
3-5 green onions chopped
1. Combine all the ingredients and chill.
2. Take a large sourdough bread round and cut out the top like you would a pumpkin. Hollow out all the bread in the middle and save for later use.
3. Dump the spinach dip into the bread bowl. Place on a plate surrounded by the bread you removed from the inside of the sourdough round. You can also serve with chips and more bread.