Here’s the basic recipe for the spinach dip I brought in – I actually don’t measure everything, I usually go by taste. (Erin’s Recipe)
1 packet of Knorr’s Vegetable Soup/Dip Mix
16 ounces of Sour Cream
1 10-12 ounce package of frozen chopped spinach, thawed
1 small can of water chestnuts, diced (or whole and you can chop them)
1 cup mayonnaise (I used Plain Greek Yogurt instead)
1 tablespoon hot sauce (Frank’s or Texas Pete)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 chopped green onion (optional)
2 sourdough bread loves (whole not sliced)
– Take the thawed spinach and press in between paper towels to remove water
– Add all the ingredients in a bowl and stir thoroughly
– Let stand overnight in the refrigerator
– Before serving, take one loaf of bread and cut an oval out of the top
– Fill with dip
– Cut other loaf up in cubes and serve
Sausage Stuffed Peppadews (Culver receipe)
Ingredients
3 links mild italian sausage
Produce
-
peppadew peppers
Directions
- Preheat grill on HIGH 10 min. Cover grill grates with nonstick grill foil.
- Remove sausage meat from casing; discard casing. Stuff 1/2-1 tsp meat (depending on size of peppadew opening) into each peppadew.
- Reduce grill to MED. Grill stuffed peppadews, sausage-side down, 8-10 min, turning frequently, until peppadews are nicely browned and sausage temp reaches 165 degrees. (Check by inserting thermometer halfway into sausage.)
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