Cuke Heart Appetizers
From Sylmar, California reader Norma Thune comes this zesty appetizer she regularly whips together for company. You can serve her spinach concoction on crunchy shapes cut from fresh cucumbers, like we have here, or offer it with crackers and vegetable dippers. Either way, it's a treat to eat!—Norma Thune, Sylmar, California
40 ServingsPrep: 20 min. + chilling
Ingredients
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 1/4 cup diced red onion
- 1 package (1.4 ounces) dry vegetable soup mix
- 1-1/2 cups (12 ounces) sour cream
- 1 cup mayonnaise
- 11 large cucumbers (largest diameter available)
- Fresh dill sprigs, optional
Directions
- In a medium bowl, combine spinach, water chestnuts, onion and soup
- mix. Stir in sour cream and mayonnaise. Cover and refrigerate for 1
- hour. Peel and slice cucumbers 1/4 in thick; cut with 1-3/4-in. to
- 2-1/4-in. heart-shaped cutters. Spoon 1 teaspoon of spinach mixture
- on small hearts and 2 teaspoons on large hearts. Garnish with dill
- sprigs if desired. Yield: 30-40 servings.