An excellent starter for any gettogether. Everyone who tries it raves about it and always asks for the recipe.It is a moorish mixture of creaminess and crunch (from the waterchestnuts).We serve it in a scooped out cob loaf with bread pieces or in a bowl with carrot and celery sticks.
It is soooo easy to prepare and always makes an impression.
1.Cook spinach according to directions on the packet. Cool completely.
2.Chop water chestnuts into reasonably small pieces.We want the feeling of something crunchy not bite size.
3.Mix together sour cream , mayonaise , chestnuts, soup mix and cold spinach.
4.Refrigerate until ready to use then
5.Scoop out cob loaf - do not discard filling cut into chunks
6.Slice bread sticks into 1 to 2 cm thickness.
7.Put cob in centre of large tray/plate , pour dip into cob , arrange bread around the cob and serve.Yummy!
I usually prepare this ahead of time and have the dip in a container in the fridge and the cob and bread sticks cut up and placed into plastic bags to keep them fresh.Then when ready it is just a matter of pour in the dip, put out the bread bits and eat!! Easy as!!
Oh and we use praise traditional mayonaise for its smooth creaminess.
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