(a real veteran of the seventies)
package Campbell's onion soup and recipe mix
2½ pints sour cream
1 package (10-ounce-size) frozen chopped spinach
1 cup plain yogurt
1/3 cup almonds
loaf of dark rye or pumpernickel bread
bowl, blend 1 pouch Campbell's Onion Soup and Recipe Mix, 2 cups sour cream and
1 package (10-ounce-size) frozen,
chopped spinach, thawed and well drained.
refrigerated at least 2 hours.
Makes 2½ cups.
Almond Onion Dip
bowl, blend 1 pouch Campbell's Onion Soup and Recipe Mix, 1 cup sour cream, 1
cup plain yogurt, 1/3 cup chopped, toasted almonds.
and refrigerate for at least 2 hours.
Makes 2¼ cups.
Serve both dips in hollowed-out bread loaf with fresh vegetables and crackers for dipping.
This recipe has been kitchen tested.
You can find this and related recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2003 S.H. Klock/ The Recipe
Reader / at Home Cookin'.