 |
Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 12 |
|
This is something a little different for you. Chopped spinach, black-eyed peas, sour cream, mayonnaise, soup mix, water chestnuts, and garlic powder all mixed up for a Southern tasting spread on pumpernickel or rye party bread. It doesn't get much more Southern than this! Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and pressed dry |
1 (16 ounce) can black-eyed peas, drained |
1 (8 ounce) can sliced water chestnuts, drained and chopped |
1 (8 ounce) carton sour cream |
1/2 cup mayonnaise |
1/3 cup dry vegetable soup mix |
1/8 teaspoon garlic powder |
40 slices pumpernickel cocktail bread or 40 slices rye cocktail bread |
Directions:
1. Combine all ingredients except brea; mix well. (You could mix this in a food processor if you want a creamier texture.).
2. Spread mixture on bread slices.
|
|