New Year’s Eve Appetizer…

 

 

 

 

 

 

 

 

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
  1. Preheat grill on HIGH 10 min. Cover grill grates with nonstick grill foil.
  2. Remove sausage meat from casing; discard casing. Stuff 1/2-1 tsp meat (depending on size of peppadew opening) into each peppadew.
  3. 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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