| Leek Dip
One 10 ounce frozen chopped spinach, cooked and drained
1 can of water chestnuts, chopped
1 1/2 cup of mayonnaise
1 1/2 cup of sour cream
1 bunch green onion, chopped
1 package Knorr leek soup mix
1 round loaf sourdough bread
Chop green onions and water chestnuts in food processor. Add remaining ingredients. Refrigerate overnight. Hollow out a round loaf of sourdough bread, saving inside and top butter inside then add mixture to hollow loaf. Cut insides and top in cubes. Use for dipping. |
|
Leek Dip
2 or 3 wild leeks (ramps)
One 8 ounce package of cream cheese
1/4 cup of milk
1/2 teaspoon of salt
Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip. |
|