Spinach Fondue
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cream cheese
|
|
| 1 ¼ | cups |
sour cream
|
|
| 3 ½ | ounces |
spinach, frozen
chopped, drained well |
|
| 4 | ounces |
water chestnuts
lightly chopped |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | teaspoon |
garlic oil
or juice |
* |
| ¼ | teaspoon |
salt
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cream cheese
|
|
| 296 | ml |
sour cream
|
|
| 101.2 | ml/g |
spinach, frozen
chopped, drained well |
|
| 115.6 | ml/g |
water chestnuts
lightly chopped |
|
| 59 | ml |
onions
chopped |
|
| 1.3 | ml |
garlic oil
or juice |
* |
| 1.3 | ml |
salt
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
Directions
At medium speed, blend cream cheese and sour cream thoroughly.
Add remaining ingredients and blend.
Refrigerate 2 to 3 hours.
To serve, place mixture in casserole and heat through.
Serve with crusty French or Italian bread.
Serves 6 to 10
