Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDips - Potluck Spinach Dip
Famous Authors (View All Authors)
Dips - Potluck Spinach Dip Post by :colttech Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2053

Click below to download : Dips - Potluck Spinach Dip (Format : PDF)

Dips - Potluck Spinach Dip

1 loaf round French bread
1 loaf French bread (does not need to be round), cut into pieces for dipping
1 package chopped spinach, defrosted and moisture squeezed out, but not dry
1 cup mayonnaise
1 cup sour cream
1 package Knorr's leek soup
2 green onions, chopped
1/2 can water chestnuts, chopped


Cut top from round bread. Scoop out bread, leaving 1/2 inch inside. Save inside bread for dipping. Cut other loaf into pieces for dipping.

Combine remaining ingredients. (To take to a Potluck, carry in a bowl until ready to serve.) Place in bread and serve with bread pieces around the platter. As it disappears, the crust can be eaten also.


If you like this book please share to your friends :
NEXT BOOKS

Dips - Spinach -  Spinach-cheese Dip Dips - Spinach - Spinach-cheese Dip

Dips - Spinach -  Spinach-cheese Dip
1 (8 oz.) pkg. softened cream cheese 1/4 cup butter or margarine -- softened 1 Tbsp. milk 1 cup lightly packed parsley -- stems removed 1 cup lightly packed fresh spinach or 1 cup frozen chopped spinach 1/4 cup salad oil 1 clove garlic, minced 1 tsp. dried basil, crushed 1 cup grated Parmesan cheese Cream together in bowl and set aside: cream cheese, butter or margarine and milk. Mix in blender until smooth: spinach, parsley, salad oil, garlic and basil. Blend until smooth; add grated Parmesan cheese. Mix together cream cheese mixture and the spinach-cheese mixture and chill completely. Serve
PREVIOUS BOOKS

Dips - Mexican Spinach Con Queso Dips - Mexican Spinach Con Queso

Dips - Mexican Spinach Con Queso
8 oz. salsa 2 Tbl. canned chopped jalapenos 1 package frozen chopped spinach -- (10 oz.) thawed and squeezed dry 1 small jar artichokes -- chopped finely 2 cups grated "chihuaha" cheese (or Monteray Jack) 8 oz. cream cheese 1 cup Half n Half 1 Tbl. red wine vinegar 4 oz. sliced black olives Salt and pepper (to taste) Tortilla chips Combine all ingredients thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. Serve with tortilla chips. NOTE: This
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT