Monday, June 21, 2010

Cookin' Greens Spinach dip in pumpernickle Bread Basket – Party Food!


250g Cookin’ Greens™ chopped spinach (prepare CG according to preparation instructions on package)
1 c. sour cream (light or full fat)
1 can water chestnuts, drained, diced
1 envelope Knorr vegetable soup mix or Hidden Valley Ranch Party Dip mix
1 large round dark pumpernickel loaf, 7-grain or other whole grain bread
Assorted dipping vegetables

Mix first 5 ingredients together.
Refrigerate for at least 2 hours.
With a serrated knife, carve out top of loaf so as to make a bowl shape out of the bottom.
Cut the top of the bread into 1 1/2 inch cubes for dipping.
When ready to serve, pour dip into bread shell on large platter and arrange bread cubes and vegetables around the dip.

Enjoy –all year round!

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