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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke and Spinach Holiday Dip Recipe

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This recipe for Artichoke and Spinach Holiday Dip is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup mayonnaise
1 cup sour cream
1 1 oz. package Original Ranch Dip mIx
1 package frozen chopped spinach, thaw and drain well
1 8 oz. can sliced water chestnuts, drain and chop
1 cup parmesan cheese
2 “bread bowl” loaves
Directions:
Directions:
Preheat oven to 350. Hollow bread bowls leaving one inch on sides and bottom. Cube remaining bread.

Place bowls and cubes on baking sheet and brown for 10 minutes.

Mix everything except the parmesan cheese, refrigerate until well chilled.

To serve hot, stir in the cup of parmesan cheese. Microwave on high for 4-5 minutes until hot, stirring occasionally. Transfer dip to bread bowl(s) and serve with toasted bread cubes.

IF OVEN IS AVAILABLE, I PREFER TO HEAT DIP IN THE BREAD BOWL UNTIL PIPING HOT & BUBBLY.

 

 

 

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