by lisa | 4 December 2012 15:30
I used to make this spinach dip and take it to any party I was invited to. I’d hollow out a loaf of bread to serve it in and use the bread to dip into the dip. I’ve served it warm and cold and people always eat it up. Everybody in the States has eaten this dip before, but my Swiss friends had never seen anything like it and they thought I was a culinary genius. The ingredients on the Knorr vegetable soup mix in this dip is about a mile long and the first two ingredients are corn starch and wheat flour. Seriously time for a recipe makeover. The original recipe calls for some water chestnuts, but I wanted to make this more like a hot appetizer spinach dip with artichoke hearts that I had at the Sea Dog Brewing Company in Maine.
I served this dip hot with these delicious crackers and some carrot sticks. Once the crackers were gone (they were too tasty to last long), some people (ok, me) just resorted to eating the dip with a fork. So, it’s more than a dip….it could be side dish!
There. Now you can be a culinary genius, too.
Source URL: https://swisspaleo.ch/spinach-artichoke-dip/
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