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1 pound cream cheese
1 1/4 cups sour cream
3 1/2 ounces frozen chopped spinach, drained well
4 ounces waterchestnuts, lightly chopped
1/4 cup chopped onions
1/4 teaspoon garlic oil or juice
1/4 teaspoon salt
2 dashes hot pepper sauce
Servings: 10
At medium speed, blend cream cheese and sour cream thoroughly. Add remaining ingredients and blend. Refrigerate 2-3 hours. To serve, place mixture in casserole and heat through. Serve with crusty French or Italian bread.

Servings: 10
 
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