Recipe - Spinach Fondue

1 pound Cream cheese
1 One fourth cup Sour cream
3 One half ounce Spinach, frozen, chopped
and drained well
4 ounce Water chestnuts, lightly
chopped
One fourth cup Onions, chopped
One fourth teaspoon Garlic oil or juice
One fourth teaspoon Salt
2 ds Hot pepper sauce

At medium speed, blend cream cheese and sour cream
thoroughly. Add remaining ingredients and blend.
Refrigerate 23 hours. To serve, place mixture in
casserole and heat through. Serve with crusty French
or Italian bread. Serves 610

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini