Sunday, November 25, 2007

KNOR SPINACH DIP—off the Knor Vegetable soup package

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”

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