You folks are the best! Seriously. Thanks for all the comments and support you shared in yesterday’s post. I can’t tell you how much I appreciate that. I also wanted to add that I’m not giving up on happiness or my quest for it, just changing my approach. So have no fear, you will still find lots of happy and fun things here. I’m just removing the pressure of blogging about it for fifteen more days. I hope that makes sense.
I still have to digest my trip to Detroit, which I know some of you are curious about. I’ll have more details in the next few days. For now, you are welcome to follow along on Pinterest. Basically, I’m designing a car. (Unfortunately not a car I will actually get to keep.) Head on over to Pinterest and check that out. I’ll be sharing more details soon.
It’s been a while since I posted a recipe, so today I thought I’d share one of my favorites. I worked with another company to create some images for a fall-inspired project. This was the resulting recipe without the added company details.
Anyway, this is hands-down one of my favorite dips. Not only is it delicious, but it’s amazingly easy and a huge crowd pleaser.
I wish I could take credit for coming up with this recipe, but the wonderful folks at Knorr are the true creators and I mentally thank them every time I make it. If you haven’t tried this before, give it a try. You won’t be disappointed! Enjoy.
Here’s what you’ll need:
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 16-oz container sour cream
1 cup mayonnaise
1 8-oz package vegetable soup mix
1 8-oz can water chestnuts, drained and chopped
3 green onions, chopped (optional)
Let’s get cooking:
Combine all ingredients in a bowl.
Cover and chill in the refrigerator about 2 hours.
Serve with blue tortilla chips or your favorite dipper. This is delicious in a bread bowl with cubes of bread as dippers.
Have an amazing day, everyone!