Life is a blur after you or a loved one are diagnosed with esophogeal cancer
For years, we would make this dip for every gathering, every weekend.
It’s crazy easy to make and always a crowd pleaser. It’s been a while since I’ve made it (December 2017) and I’m looking forward to our next get together to throw it together again!
Continue reading “Layered Bean Dip”
It’s that time of year again where we start pulling out our all time favorite appetizers for the holiday parties! We just had the boat parade party Saturday so it was a perfect opportunity for me to get some pics of this!
It’s a fairly simple recipe and I have yet to meet a single person who does not like this!
This is one of those things that happens behind the scenes of real life food bloggers … apparently Kitten was thinking she was supposed to be part of the photo …
A little cropping helps out but you can still see her paw above the spinach!
Ok, here’s what you need to make this really awesome dip!
2 boxes of frozen chopped spinach, thawed
2 packages of Knorrs Vegetable Recipe Mix
1 carton of sour cream
1 can of water chestnuts, chopped
2 cups mayo
1 round loaf pupernuckle bread, hollowed and pieces torn
green onions for garnish
First things first: squeeze that spinach as dry as you can … there’s a lot of liquid in there and you need to remove as much as you can. Toss the spinach in a large bowl with the rest of the ingredients EXCEPT the green onions.
Mix everything really well in a large bowl, cover and put in the fridge to chill for at least an hour.
When ready to serve, fill up the bread bowl and serve with the torn pieces on the side for dipping. We generally grab two loaves, one for the bowl and the other we cut up and serve alongside for the dipping. Trust me, you will run out of bread if you don’t use two so keep a stash of tortilla chips and crackers on the side!
Enjoy!
Looking forward to sharing with some of these GREAT Parties … go check them out!