Dip Tonight, Quiche Tomorrow

Recipe By cdcwilliams
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6 servings

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  • Day 1: Drain the spinach and pat dry with a paper towel. In a large bowl add sour cream, Miracle Whip and softened cream cheese. Beat with an electric mixer on low about 2 minutes. Mixture may have small lumps of cream cheese and that is ok. Add vegetable soup mix and spinach fold together until blended. Let mixture rest in the fridge until just before serving.
  • Take 1/2 the mixture about 2 cups and place in a microwavable serving dish. Sprinkle grated cheddar cheese on the top and microwave for about 2 minutes or until cheese is melted on top. Serve warm with pumpernickel bread cut into squares about an inch square. Refrigerate the remaining dip until tomorrow.
  • Day 2: Preheat the oven to 400°F. Beat 4 eggs and then add reserved dip from last night. Add grated Swiss cheese, chopped onion, salt and pepper and nutmeg. Mix with a spoon until blended.
  • Pour mixture into a frozen pie crust and cook for 35 minutes or until knife inserted into the center comes out clean.


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