Edible Dip Container Ideas & Spinach Dip Recipe

Bell Peppers: Red, Green and Yellow. Wash and prepare peppers as you would if you were stuffing them. Cut out the top and remove seeds from inside. Fill with your favorite dip, cover with top until ready to serve.

Broccoli: Cut the stem evenly with the bottom so broccoli will sit flat and sturdy. Wash broccoli thoroughly, then at the top center, cut out a hole large enough and deep enough to hold a small dish to be inserted for dip.

Cauliflower: Prepare the same way as broccoli

Round Bread Bowls: Sourdough, Round Rye, Pumpernickel. Take the bread and cut the top 2″ off (approx). For the bottom part of bread, cut a 1″ margin of bread around the inside wall and remove the bread from the middle, leaving a bowl shape. With the removed hollowed out bread, cut into large 1″ cubes. Fill bread bowl with dip and arrange the cubes around the bowl to serve with the dip.

Favorite Spinach Dip Recipe

(Knorr’s Spinach Dip)

1 10 oz. package frozen chopped spinach, drained and squeezed dry
1 package Knorr’s dry vegetable soup mix
1 8 oz. can water chestnuts, chopped
1 1/2 cups sour cream (*edit: The latest copy I have states 2 cups)
1 cup mayonnaise
3 green onions, finely chopped

Directions:

• Mix the sour cream and mayonnaise together in a bowl. Pour in rest of ingredients and mix thoroughly. Refrigerate for at least four hours. Stir before serving.

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