Spinach Dip or Bake
Dip Preparation: Add 2/3 cup mayo and 1 cup sour cream.
Add one big hand full of fresh cut up spinach. ADD a can of chopped water chestnuts and a clove of crushed garlic, making this super fresh and bright! Stir well. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: in a a greased pan, add 2/3 cup mayo and 250g cream cheese (brick), softened. ADD a can of chopped water chestnuts and a clove of crushed garlic ( or 2-3), making this super fresh and bright!
Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling!
If cooking in a mushroom cap, additional 10-15 minutes and grated cheese as desired. Jennifer likes to bake her Spinach dip in a Portobello mushroom cap!
(Find a nice big one!)
Serve with chips, crackers, veggies, or homemade fresh bread sticks, garnish with bacon bits, & chives!
Ingredients: chives, garlic flakes, chef's seasoning, soup base: (sugars (dextrose, corn syrup solids, sugar), dehydrated onions, salt, flour, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium guar gum, celery, parsley; milk base: sugars (glucose syrup), hydrogenated palm kernel oil, dipotassium phosphate, modified milk ingredients, calcium carbonate, Annatto, herbs & spices. CONTAINS: WHEAT, SOY, MILK CORN