Either of these recipes is bound to be a hit! They are both a bit different from your average beverage or dip.
CHAI ICED TEA
8 Chai tea bags
4 cups hot water
1 tablespoon vanilla
¼ to ½ cup packed brown sugar
½ cup orange flavored cream soda
½ cup vanilla flavored cream soda
½ cup milk
Cinnamon sticks, if desired
Chill glasses in freezer several hours before serving. Steep tea bags in hot water 3 to 5 minutes. Remove bags. Stir vanilla and brown sugar into tea until sugar is dissolved . Stir in all remaining ingredients except cinnamon sticks. Refrigerate at least 1 to 2 hours to blend flavors. Serve over ice. Garnish with cinnamon stick. YIELD: 6 Servings
(NOTE: For a special touch, pour this spicy iced tea into clear bottles, cover with plastic wrap and tie with raffia. Keep chilled in a large clean planter or bucket filled with ice.)
SAVORY SPINACH DIP
2 packages (10 oz each) frozen chopped spinach, thawed
1 can (8 oz) water chestnuts, drained and finely chopped
½ cup sour cream
1 ½ cups plain yogurt
1 cup finely chopped green onion (9 medium)
2 teaspoons chopped fresh tarragon leaves or ½ teaspoon dried tarragon leaves
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 garlic clove, crushed
Rye crackers or raw vegetables for dipping, if desired
Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with the crackers or vegetables. YIELD: 4 (½ cup) Servings.
(NOTE: To add a special touch, a hollowed-out bread loaf makes the perfect “bowl” for your dip. Cube the bread removed from the loaf, and use for dipping.
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