Sausage Spinach Dip
1 lb. Sausage
1 package Knorr Vegetable soup Mix
1 16 oz. container sour cream
1 8oz block cream cheese
1 box of frozen spinach thawed and drained
1 teaspoon chili powder
McCormick Nature Seasons
1 Package of 10 slices of Monterey Jack-Cheddar Cheese
1 Package of 10 slices of Monterey Jack Pepper Cheese
Thaw the spinach and drain. In a skillet brown sausage and drain.
Mix vegetable soup mix with sour cream, cream cheese, spinach, and sausage. Add chili powder, and nature seasons. Just lightly sprinkle the nature seasons across the top of the mixture. Mix well.
In a oven proof casserole spread a layer of 1/3 of the mixture. Top with torn slices of both sliced cheeses. Repeat to make 3 layers. Cover lightly with foil and Bake 425 degrees until hot and bubbly in the center. I made a tent with the foil so that the cheese didn’t stick to it. Serve with corn chips or sturdy tortilla chips.
I am planning a trip this weekend to the mountains with Mom, Gracie and Brooke and Aunt Shirley and her grandaughter Hannah. We are all looking forward to lower humidity and the quiet sounds of the mountains.
Wade is going to stay in Destin and go fishing with brother Steve, Donya and Colton, and Captain Tony Davis on the Anastasia. Maybe I will come home and have some fresh fish!
I hope to go over the Mountain to Cashiers, N. C. to visit a development called Lonesome Valley. Hopefully I can photograph the restaurant, Canyon Kitchen, on the grounds in Lonesome Valley. The restaurant is in a barn. A fancy barn I hear! The menu is planned around local farm fresh vegetables and trout that are farmed by the Jennings family, owners of Lonesome Valley. Have a good weekend. The following pictures were taken last fall.
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| Overlook walkway in Black Rock Mtn. State Park 10-1-2010 |
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| Wolffork Valley Rabun Gap, Ga. |
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| This is why they are called the Smokey Mountains....it's really fog that "burns off " as the sun rises higher! |
