I can't believe I am going to share this with you all, it is a very big secret dip i share with nobody not even my kids.....it is sooooo good! Two key things important to know about this dip. Make it a day or two before your trip so the flavor seeps through it. And never use a mixer to make it or it will turn green! and not taste as good.
Barb's Secret Dip
1 heaping cup of frozen spinach, thawed and drained (make sure it's dried well)
8 ounces softened cream cheese
1 can of water chestnuts ( chop them up )
16 ounces of sour cream
1 package of hidden valley ranch dressing mix
8 ounces of shredded colby and monterey jack cheese (you can buy it mixed)
3/4 cup sharp cheddar cheese
2 pepperidge farms frozen garlic bread loaves
PREHEAT OVEN TO 350
Mix sour cream and cream cheese together, add chopped water chestnuts and ranch dressing mix...blend well. Add 8 ounces of colby and monterey jack cheese and mix well....now blend in the spinach by hand do not use a mixer
. Pour into baking dishes or one square glass baking dish 9 x9 or 8 x 8.. smaller individual baking dishes work better. Use remaining cheddar cheese to sprinkle over the top. Bake for 30 minutes or until cheese is golden bubbly. Remove to cool and bake garlic bread. Cut the garlic bread into individual serving sized about 2 - 3 inches wide , spread dip on bread , try to stop eating after two pieces ha ha!!
*** If you make the dip before you leave on your trip, heat the garlic bread either in your camper oven, or wrap it in foil and heat it over the fire for about 5 or ten minutes. And heat your dip in the microwave or over the fire if you don't have a microwave. Just make sure you heat both the dip and the bread before serving.