Spinach Dip

Kari J. Kindem - Certified Classical Homeopath, Certified Homeoprophylaxis Practitioner, CEASE Therapist,
Certified Homeoprophylaxis Practitioner, Homeopathic Detox Therapy, HTMA Practitioner

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Spinach Dip
from Shirley Kindem, Apple Valley, MN

 
1 pint of sour cream
1 package Knorr Vegetable Soup mix
1 cup miracle whip salad dressing
1 medium onion, finely chopped
1 can sliced water chestnuts, drain off liquid
 
Thaw and drain 1 small package of frozen spinach.
 
Blend all together and chill overnight.
 
To serve, hollow out a round loaf of bread (l use Hawaiian from any grocery store - it works great. 
A round sour dough loaf works nicely too)

Cut those portions of bread from hollowing into bit-size pieces.
 
Place dip in hollowed out bread. 
Garnish with tomato and parsley or something similar.
Serve extra pieces of bread all along the side of the loaf.
 
Note:  to make hot hor d'oeuvres of this recipe, just stir in tiny shrimp to this mixture.
Then stuff miniature crème puffs or hor d'oeuvres shells with the mixture and hearing in the oven at 350 degrees for about 10-15 minutes.
 

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