Tuesday, May 3, 2011

Iron Chef Pembroke Pines: May 2011 - Spinach Dip

I love that we had two delicious spinach dips at Iron Chef...one hot (by Angel) and one cold (by Rachel). They were both different...and delicious.

Rachel easily took the Presentation prize...her spread was gorgeous. I just love dips in bread bowls...they look great, and after all the dip is gone...you get to rip apart and eat the bread!!!

Spinach Dip

  • 1 pkg. Knorr Vegetable Soup mix (peas removed)
  • 1 pint sour cream
  • 1 cup mayo
  • 1 pkg. 10 oz. frozen spinach, thawed and drained
  • French bread bowl, hollowed out (save inside and cut into cubes)
  • Veggie sticks and/or pita chips
1. Combine sour cream and mayo. Add vegetable soup mix, without peas, stir to combine. Add spinach and mix well.

2. Store dip in refrigerator until ready to serve.

3. For service, spoon dip into hollowed out bread. Serve with additional bread chunks, assorted veggie sticks, and/or pita chips

courtesy Rachel Quinton

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