"Garden Fresh" Baby Shower

• 1 package frozen chopped spinach, thawed and drained (squeeze liquid out with a kitchen towel. DO NOT COOK SPINACH.
• 1 cup real sour cream
• 1-8oz can of water chestnuts, drained and chopped
• 3 tbsp green onions, chopped fine
• 1 package Knorr vegetable dip mix

Mix all ingredients and refrigerate until ready to serve.

Preheat
 oven 
to 
400 
degrees


• 2‐3 
cloves 
of
 garlic 
roasted 
(see
 "how-
to" 
below)

• 2 
tbsp 
Tahini

• 1-
15
oz. 
can
 
garbanzo 
beans 
(save
 juice)
• 1/3
 cup
 fresh
 lemon
 juice


• Salt

 and pepper


Put ingredients
 in
to 
a 
food 
processor 
and
 slowly
 begin 
to
 mix.

 If 
the
 dip
 is
 too
 thick,
 add
 some 
of
 the 
juice 
from 
the
 garbanzos 
until 
you
 have
 your
 desired 
right 
consistency.
 Refrigerate
 until 
ready 
to
 serve
.

Roasted garlic: 

Cut
 1/4" 
to
 1/2;" from
 the 
top 
of 
the
 garlic. 

Place
 the
 garlic 
in
 the
 center of a piece of tin foil
. Drizzle
 with
 olive
 oil
 and
 twist 
up
 tightly. 

Place
 on 
cooking 
sheet 
on
 in 
a
 muffin 
pan. 

Bake
 for 
20‐30 
minutes
 until 
garlic 
is
 soft.
 Let 
cool 
before
 you
 squeeze 
out
 the
 cloves. 

Save 
the 
remaining
 cloves
 in
 the
 refrigerator.

 Use 
to 
make
 garlic 
toast 
or 
a 
fresh
 marinara
 sauce.