SUZANNE'S SPINACH DIP with BEER BREAD

Suzanne is married to my grandson, Christopher Torgerson. Our family is totally blessed by her. She is a perfect wife for Christopher and an outstanding mother to Schuyler.

Suzanne has hosted many of our family gatherings and she does it with style & grace and always wonderful food . Last week she hosted a jewelry party that I attended. After I tasted one of the dips she served, I just HAD to have her recipe. - Here it is!

Spinach Dip

· 1-10 oz. frozen spinach (thawed, drained & squeezed)

· 2 cups sour cream

· 1 cup Mayonnaise

· 1 can water chestnuts, chopped

· 3 green onions, chopped

· 1 package Knorr Vegetable mix

Combine all ingredients & refrigerate for at least 2 hours. Serve with crackers, vegetables, or beer bread (one of her favorites, so she included that recipe too).

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Beer bread

· 3 cups self-rising flour

· ¼ c. sugar

· 12 oz can of beer

· 4 TBSP melted butter

Preheat oven to 375 degrees. Spray loaf pan with non-stick cooking spray In a bowl, combine the flour, sugar, and beer. The batter will be thick, do not over stir it. Pour the dough in the greased pan. Pour 4 tablespoons of melted butter over the top

Bake for 35-40 minutes. (She checks it with a toothpick after 35 minutes- if it comes out clean, it is done.) Remove the bread from the oven & allow to cool. Cut into bite size pieces and enjoy with your favorite dip.

Spinach dip and bowl of beer bread. (Makes me hungry just looking at the picture!)