The veggie tray. You know that’s the easy route to provide a fresh and healthy appetizer option at parties and gatherings… but how popular is it really? Well at my house, the veggie tray is pretty popular, considering Joel loves to snack on colorful veggies. When The Baron requested to have a cold spinach dip on my appetizer menu for Thanksgiving, I couldn’t say no. His mom, Marnie, makes a really good spinach dip so I didn’t want to compete with her recipe. That’s when I came across this Spinach Ranch Dip that offered a little twist to the traditional. The secret is all in the ranch dressing seasoning packet and it made all the difference for that little tang and kick of flavor! Cream cheese, sour cream, ranch dressing, chopped spinach, water chestnuts and some colorful bell peppers made this one dip everyone devoured…
I plan on making this dip again since it was so easy to do and it was a nice things to serve with cut up veggies. The Superbowl is around the corner so I’m tucking this recipe to use in a few weeks! You can make this in advance to really draw out the ranch flavor from the dressing… that is, if you can manage to hold off from eating it after you make it!
recipe from Kraft
1 cup Sour Cream
1 env. (1 oz.) ranch salad dressing mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
½ cup chopped red peppers
Combine cream cheese spread, sour cream and dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refrigerate several hours or until chilled.
Service with assorted cut-up vegetables.
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