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Spinach Dip Recipe

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

Contributor:  
Contributor:  
Mary E George, Marie (Eglinton) Rossin
Added: Sunday, June 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. chopped frozen spinach
1 (8 oz.) carton sour cream
1 c. mayonnaise
1 (8 oz.) can water chestnuts, chopped
1 pkg. Knorr dry vegetable soup mix
1 bunch sliced green onions
1 round loaf unsliced dark bread

Directions:
Directions:
Thaw spinach and drain well. Combine spinach, sour cream, mayonnaise (not salad dressing), water chestnuts, soup mix, and onions. Refrigerate for several hours. Slice off top third of the round loaf of bread (could use sour dough). Hollow out the inside and save. When ready to serve, fill hollow loaf with spinach mixture.

This dip is good for raw vegetables, crackers, and the bread removed from the middle of the loaf cut in bite size pieces.

Marie doubles the water chestnuts and onions.

 

 

 

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