Ingredients

Dip

• 16 Oz. sour cream
• 1 envelope vegetable soup mix
• 16 oz. frozen spinach, thawed and moisture squeezed out
• 8 oz. quartered artichoke hearts in water
• Alfalfa Sprouts
• Salt and pepper

Fingers

• Refrigerated breadsticks or pizza dough
• Slivered almonds

Instructions

1. Combine the sour cream, vegetable soup mix, spinach (thawed and  moisture squeezed out), quartered artichoke hearts, and salt and pepper to taste.
2. Arrange the alfalfa sprouts on top of the combined dip.
3. Form the refrigerated breadstick or pizza dough into fingers, making  “knuckle” marks with a knife or toothpick. Insert an almond sliver into  the top of each breadstick. Bake following the directions on the  package. Allow time to cool.
4. Before serving, place alfalfa sprouts around dip and add breadsticks. Place remaining breadsticks on the side.

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