Photo by moria

Whether you choose to use artichoke or not, spinch dip will make your party dip recipes immediately more versatile. When served in a sour-dough bread bowl, they’re real eye-pleasers, too.

INGREDIENTS:
1 cup chopped, cooked spinach (about a ten ounce package)
6 chopped green onions
1 cup mayonnaise
1 cup sour cream
1 8-ounce can of finely-chopped water chestnuts
2 cloves of minced garlic
1/2 cup of chopped parsley
2 tablespoons of lemon juice
2 teaspoons of black pepper
Salt to taste per your preference

PREPARATION
Dry the spinach
Mix ingredients
Cover and refrigerate for about two to three hours.

(Optionally prepare in a food processor a day ahead.)

Serve chilled with sourdough bread and raw vegetables such as turnip slices and red pepper strips. Or serve in a sourdough bread bowl and use the remaining bread for dippers!

Makes about 3 cups.

For Spinach Artichoke Dip simply add 1 cup chopped artichoke hearts!