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