Tuesday, January 4, 2011

Ranch Spinach Dip

Photo courtesy of Hiddenvalley.com
  • 1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix
  • 1 container (16 ounces) sour cream
  • 1 box (10 ounces) frozen chopped spinach, thawed and well-drained
  • 1 can (8 ounces) water chestnuts, rinsed, drained and chopped
  • 1 round loaf French bread
  • fresh vegetable sticks

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

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