Life is a blur after you or a loved one are diagnosed with esophageal cancer. If you or a loved one suffer from persistent heartburn, please see a GI doctor to have it looked at. This is the #1 leading symptom but often overlooked which is why esophageal cancer is diagnosed at such a late stage!
This is an OLD recipe by our standards … I made it a few years ago for Valentine’s Day to share with some friends when we had a little surf and turf dinner …
I had this recipe tagged in my cookbook since Christmas morning. It was one of the FIRST recipes I flagged when I opened the box and saw the book! Then I got the weekly email update from Michelle and said, heck, I should try this … so I rooted around in my chocolate stash and had exactly 6 1.2 ounce bars of bittersweet 72% cocoa bars … score! That made everything I needed available in house which made me decide that I needed to make it right then and there!!
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!
Looking forward to sharing with some of these GREAT Parties … go check them out!
I love margaritas. Yes, I know, I also love those Peach Vodka things … but a classic margarita is really hard to beat! And when one of my girlfriends showed up with a bottle of Patron, I knew we had to make these.