Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Spinach Fondue

1 lb Cream cheese

1 1/4 c Sour cream

3 1/2 oz Spinach, frozen, chopped and drained well

4 oz Water chestnuts, lightly chopped

1/4 c Onions, chopped

1/4 ts Garlic oil or juice

1/4 ts Salt

2 ds Hot pepper sauce

At medium speed, blend cream cheese and sour cream thoroughly. Add remaining ingredients and blend. Refrigerate 2-3 hours. To serve, place mixture in casserole and heat through.

Serve with crusty French or Italian bread.

Serves 6-10

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