GREAT DIP

GREAT DIP
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From the kitchen of WGNV’s Kathy Kexel
  • CourseSnacks & Serving A Crowd
GREAT DIP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of WGNV’s Kathy Kexel
  • CourseSnacks & Serving A Crowd
Ingredients
  • 1 pkg. Knorr vegetable soup mix 1.4 oz.
  • 1 pkg. baby spinach chopped or 1 (10 oz.) frozen spinach, thawed and squeezed dry., 10 oz.
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 can sliced water chestnuts drained and chopped, 8 oz.
  • 3 chopped green onions optional
  • 1 can artichoke hearts drained and quartered, 14 oz.
Instructions
  1. Combine all ingredients. Chill 2 hours or overnight.
  2. Serve in a bread bowl*, with Wheat Thins, crackers, tortilla chips, sliced cucumbers, carrot sticks, or stuff cherry tomatoes!
  3. *Remove top and interior of Hawaiian or sourdough bread round. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Terri's Notes

:The dip may also be served hot. Bake in greased casserole at 350 F for one hour, or until bubbly, or heat in crock pot. Fill bread bowl with hot dip and return to oven for five minutes.

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