Makes about 3½ cups. This is an easy and tasty recipe from Pillsbury. The recipe makes enough for you to fill leaves from 3 heads of endive and still have leftovers to serve on pita chips or crackers the next night. Corinne Cook said she cut back on the amount of sour cream and mayonnaise in the original recipe so the mixture would be thick enough to sit on the endive leaf.
1 (9-oz.) pkg. frozen Green Giant chopped spinach
8 ozs. sour cream (I used less)
1 cup mayonnaise (I used less)
½ tsp. celery salt
½ tsp. dried dill
¼ tsp. onion salt
3 tbls. chopped pimento or red bell pepper, chopped
1 (8-oz.) can water chestnuts, drained and chopped
Pita chips, crackers or vegetable slices for dippers, if desired
Garnish of grape tomato slices or shredded Parmesan, if desired
1. Cook spinach as directed on package. Cool, then squeeze to drain water from cooked spinach.
2. In medium bowl, combine sour cream, mayonnaise, celery salt, dill, onion salt and blend well.
3. Stir in cooked and drained spinach, pimento and chopped water chestnuts. Cool then refrigerate for 2 hours.
4. Place desired amount on endive leaf when ready to serve. Serve remaining dip with pita chips, crackers or veggie slices.
5. If desired, garnish endive leaves with grape tomato slices or shredded Parmesan cheese.