Double Dip

DOUBLE DIP

(a real veteran of the seventies)

1 package Campbell's onion soup and recipe mix
2½ pints sour cream
1 package (10-ounce-size) frozen chopped spinach
1 cup plain yogurt
1/3 cup almonds

Round loaf of dark rye or pumpernickel bread

Spinach Onion Dip

In bowl, blend 1 pouch Campbell's Onion Soup and Recipe Mix, 2 cups sour cream and 1 package (10-ounce-size) frozen, chopped spinach, thawed and well drained.

Cover, refrigerated at least 2 hours.

Makes 2½ cups.

Almond Onion Dip

In bowl, blend 1 pouch Campbell's Onion Soup and Recipe Mix, 1 cup sour cream, 1 cup plain yogurt, 1/3 cup chopped, toasted almonds.

Cover and refrigerate for at least 2 hours.

Makes 2¼ cups.

Serve both dips in hollowed-out bread loaf with fresh vegetables and crackers for dipping.

This recipe has been kitchen tested.

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