This is a "go to" holiday recipe that was taken to many Goodberry family Christmas parties over the years. Although it is easy to throw together, this dip is best made a few hours or preferably the day before to let all the flavours release. Don't forget to thaw the spinach before you start, watery dip is never hit. Carve out the center of a pumpernickel loaf and cube up the bread. Right before serving scoop the dip into the hollowed out loaf bowl and place on a tray surrounded by the cubed bread. I always buy extra pumpernickel buns just to make sure there is enough to scoop up all the yummy dip!
Ingredients
1 pkg of frozen spinach (thawed ahead of time)
1 cup of sour cream
1 cup of mayonnaise
1 large pkg of Knorr Vegetable Soup mix
1-2 cloves of fresh minced garlic
Mix and refrigerate until serving.
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