Archive for November, 2006

friday freebie

SILVERBEET BEEFY DIP

315 grams silverbeet leaves cooked and chopped, 1 cup mayonnaise, 1 cup sour cream, 90 grams ham minced, 90 grams Cream cheese, ½ cup green onions, 2 tspn dried dill weed, 2 tspns seasoned salt, 1 round loaf bread unsliced.

Combine silverbeet leaves cooked and chopped, mayonnaise, sour cream, ham, Cream cheese, green onions, dill weed and seasoned salt in large bowl; mix well. Refrigerate, covered at least 3 hours. At serving time cut 2.5 cms slice off top of bread; hollow out centre, leaving 2.5 cms thick shell, cut bread removed from centre and top the slice into cubes. Spoon silver beet mixture into bread shell. Serve with bread cubes for dipping. Serves 10-12

This is a talking point at parties and different way of using silverbeet.

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