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1 pkg. (10 oz.) frozen chopped spinach, thawed
1 1/2 c. dairy sour cream
1 c. mayonnaise
1 pkg. Knorr vegetable soup mix
1 can (8 oz.) water chestnuts, drained, and finely chopped
3 green onions, finely chopped
Squeeze spinach until dry. In a medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover, refrigerate 2 hours. Serve with bread or crackers. Makes 3 cups.
I like to hollow out a round bread and fill it with the dip. I cut the bread into cubes for dipping.
edited on July 5, 2008 03:29 PM EST
1 1/3 cups peeled, cored and diced apples
2 tsp. apricot preserves, or more if desired
1 tsp. fresh lemon juice
1/8 tsp. cinnamon
5 (6”) tortillas
2 TBS butter, melted
1½ TBS sugar
½ tsp. cinnamon
Combine all dip ingredients in a bowl, and mix well. Cover and refrigerate until chilled. Brush tortillas with butter, and cut into wedges. Arrange wedges on a greased baking sheet; sprinkle with cinnamon and sugar. Bake at 350 degrees until golden brown, about 10 minutes. Let cool before serving. Put apple dip in a bowl. Surround with chips.