| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Sour cream (Schmand) |
| 1 1/2 Tasse | mayonnaise |
| 1 Packung | Knorr Vegetable Soup |
| | Dash of Worcestershire sauce |
| 1 | cloves garlic minced |
| 1 Packung | Frozen spinach, chopped |
| 1 | Loaf round Rye Bread bread |
| 1 | Loaf Italian bread |
|
In a bowl, mix together the sour cream, mayonnaise, soup mix, Worcestershire sauce and garlic. Defrost the spinach; rinse it and squeeze it dry. Add to the sour cream mixture. Place bowl in the refrigerator for 30 minutes. Meanwhile, cut out the top of the Rye Bread, so you have a bowl shape. Cut up remaining bread into squares; do the same to the loaf of Italian bread. Pour sour cream mixture into the Rye bowl, and arrange the squares of bread around the dip. Dig in and enjoy. Serves how many: 10 Takes how long to make: About 30 minutes Some people add water chestnuts, shredded cheddar or canned shrimp-be creative!
|
|
Anmerkungen zum Rezept:
keine |
