Submitted by Michelle Tolman
This recipe was served at the RS November activity. It is really yummy!
1 (10 oz) pkg frozen chopped spinach, thawed
1 1/2 c sour cream
1 c mayonnaise
1 (4 oz) pkg Knorr vegetable soup mix (could use leek or onion too)
1 (8 oz) can water chestnuts, finely chopped
3 green onions, finely chopped
Squeeze spinach until dry. In a medium bowl stir together sour cream, mayonnaise and soup mix. Add water chestnuts, spinach, and onions. Mix well. Cover and refrigerate 2 hrs or overnight.
To serve in bread bowl: cut the top off round bread loaf and hollow it out. Cut up middle pieces to serve with dip. Butter inside of bowl shell and fill loaf with dip.
Printable Version
Printable Version
Using low fat/fat free mayo and sour cream you can cut a lot of calories and it's still good. I used low fat for the one I made for the activity.
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