They're hot. They're cool. They're the Spinach Dip recipes! Hot or cold, with or without artichoke, they offer choices and real versatility to your collection of party dip recipes.
When served in a sourdough bread bowl they're real eye-pleasers, too. Check out the easy instructions below.
Pictured: Spinach-Artichoke Dip, above, and Spinach Dip in a Sourdough Bowl, below.
1 cup chopped cooked spinach (1 10 oz. frozen pkg.)
1 cup sour cream
1 cup mayonnaise
6 green onions, chopped
1 8-ounce can water chestnuts, finely chopped
2 cloves garlic, minced
1/2 cup chopped parsley
2 tablespoons lemon juice
2 teaspoons pepper
Salt to taste
Squeeze the spinach dry and pat it down with paper towels.
In a medium bowl stir together all ingredients until well combined. Cover and refrigerate for at least 2 hours.
Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers.
Makes about 3 cups.
Add 1 cup chopped artichoke hearts to the recipe above.
Start with a whole, unsliced, round loaf of sourdough bread. Cut the top
off, somewhere between a quarter and a third of the way down. With a
pairing knife make a cut 'round the inside of the loaf about 1 inch from
the crust. Now just reach in and "pull the plug." Be sure to cut up the
bread "plug" and lid for dippers.