Wrangell IGA Recipes
https://www.wrangelliga.com/Recipes/Detail/1531/
Italian Spinach Dip
Yield: Makes 3 cups
Preparation Time: 10 minutes
Ingredients
| 1 | cup | Kraft Mayo Real Mayonnaise | |
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| 1 | cup | Breakstone's or Knudsen Sour Cream | |
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| 1 | envelope | Good Seasons Italian Salad Dressing Mix | |
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| 1 | pkg. | (10 oz.) frozen chopped spinach thawed, well drained | |
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| 1/2 | cup | chopped red pepper (optional) | |
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| 1 | can | (8 oz.) water chestnuts, drained, chopped (optional) | |
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| Round sourdough bread shell* | |||
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Nutrition Facts
Yield: Makes 3 cups
Approximate Nutrient Content per serving:
| Calories: | 45 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3g | |
| Cholesterol: | 1g | |
| Sodium: | 115mg | |
| Total Carbohydrates: | 15mg | |
| Protein: | 3.5g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Mix mayo, sour cream and salad dressing mix until well blended. Add spinach, red pepper and water chestnuts; mix well. Refrigerate. Serve in bread shell with bread pieces and assorted cut-up vegetables or chips. *Or serve in hollowed-out red cabbage with assorted fresh vegetables.
Tip: To prepare bread shell, cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Spoon dip into bread shell just before serving.
Please note that some ingredients and brands may not be available in every store.
Wrangell IGA Recipes
https://www.wrangelliga.com/Recipes/Detail/1531/
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