Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach - chopped -- Thawed & Drained
16 ounces sour cream
1 cup mayonnaise
1 package Knorr Vegetable Soup Mix
8 ounces waterchestnuts -- drained & chopped
3 green onion -- chopped

1. Combine all ingredients.

2. Cover & chill 2 hours to blend flavors.

3. Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables, pita pieces, or dry bread.

FLORENTINE ARTICHOKE DIP

1 (10-ounce) package frozen chopped spinach, thawed
2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped
3 garlic cloves, finely minced
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1 cup freshly shredded Parmesan cheese
1 1/2 cups French breadcrumbs, (homemade...see note)
2 tablespoons butter, melted

DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.

SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture.

BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks

NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups.