"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach Dip Recipe

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This recipe for Spinach Dip, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed and Nancy L. Hixon
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sour cream
1 c. mayonnaise
2 pkg. frozen chopped spinach (cooked, drained, & squeezed dry)
1 small onion (minced)
1 8-oz. can water chestnuts (chopped)
1 pkg. Knorr’s vegetable soup mix
1 loaf Jewish Rye bread, unsliced

Directions:
Directions:
Mix first six ingredients. Store in refrigerator.
Hollow out crust and fill crust with spinach mix.

Participants will partake by getting dip from crust and spreading it on their own bread pieces.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
quick

 

 

 

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