Football season is in the air in Green Bay! We are gearing up for the game on Thursday and are excited for the show beforehand. This is a great dish for tailgating because it ca be made ahead of time and is easy to transport. I also thought this was an appropriate dish for today because the addition of the radishes was Ron's idea and it exactly one month since our wedding. Happy 1 month Ron! It was also my sister and brother in-laws wedding anniversary. They are expecting a baby in January and just found out it is a girl! We are all over the moon with excitement for her arrival! Hope everyone had a wonderful Labor Day! Enjoy!
1 cup reduced fat sour cream
1 cup reduced fat mayo
1 packet Knorr vegetable soup mix
1 can sliced water chestnuts, halved
10 oz frozen chopped spinach, thawed
3-4 medium radishes, finely diced
1/2 tsp black pepper
1 pumpernickel or rye bread round (to hold dip)
Mix all ingredients together. Store in a covered container 3-24 hours. When you are ready to serve the dip, cut the top of the bread round in a circular shape. Make sure to make the hole large enough to fit the dip. Pull bread from the inside of the round for serving. Rip the cut out top of the bread into bite size pieces. place dip into bread bowl and serve with bread bites.
Labels: appetizers, tailgating, vegetarian