OUR RECIPES...
Spinach Dip
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.)sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
1 lb bag Spring Vegetable Blend
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl.
Stir in Spring Vegetable Blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread cubes,
crackers or fresh vegetable pieces around bread for dipping.
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Submitted by Angela
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