Monday, December 26, 2011
Thursday, December 15, 2011
Settler's Park Market GF Spinach Dip
1 Molly's GF Mock Rustic Rye
1 Molly's GF Mock Cocktail Rye or vegetables
2 cups sour cream
1 cup of mayo
8 oz cream cheese room temp
1/2 cup parmesan cheese
13-16 oz frozen leaf spinach (drained a squeezed out very well)
8 oz water-chestnuts chopped
juice of half a lemon
2-4 tbls fresh flat leap parsley, chives, green onion,tarragon, dill, red pepper (You can use dried)
1tbls Mrs. Dash garlic and herb
Pepper and sea salt to taste
Hand mix cream cheese to smooth, mix in lemon juice, mayo, sour cream, fold in herbs, water chestnuts, red pepper, green onions, pepper, gently but completely. Cover and refrigerate for 2 or more hours to meld the flavors. Cut center out of rustic loaf, fill with dip Sprinkle, sea salt on top. Serve with cocktail rye and veggies
1 Molly's GF Mock Cocktail Rye or vegetables
2 cups sour cream
1 cup of mayo
8 oz cream cheese room temp
1/2 cup parmesan cheese
13-16 oz frozen leaf spinach (drained a squeezed out very well)
8 oz water-chestnuts chopped
juice of half a lemon
2-4 tbls fresh flat leap parsley, chives, green onion,tarragon, dill, red pepper (You can use dried)
1tbls Mrs. Dash garlic and herb
Pepper and sea salt to taste
Hand mix cream cheese to smooth, mix in lemon juice, mayo, sour cream, fold in herbs, water chestnuts, red pepper, green onions, pepper, gently but completely. Cover and refrigerate for 2 or more hours to meld the flavors. Cut center out of rustic loaf, fill with dip Sprinkle, sea salt on top. Serve with cocktail rye and veggies
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