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!

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INGREDIENTS:
1 cup chopped onion
1 Tbl. veg. oil
1 cup chunky salsa, well drained
1 (10 oz) pkg. frozen spinach, thawed and squeezed dry
2 1/2 cup shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans

PREPARATION:
Preheat oven to 400° F.

Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the cream cheese, cream and olives. Sprinkle with pecans.

Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese. Serve hot.

Note: You can serve this in hollowed out French bread.