"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Dip Recipe

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

Contributor:  
Contributor:  
Grandma Marie
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg frozen spinach, thawed and drained
1 pkg knorr leek soup mix
1 bunch green onions, including tops, finely chopped
1 cup mayonaise
1 cup sour cream
1 can water chestnuts, drained and chopped

Directions:
Directions:
combine and chill about 8 hours before serving.

1 round Italian Bread, partially baked or unbaked. Bake according to package instructions. Form a circle about 1-1/2 inches from outer edge of loaf of bread and cut out carefully to keep cut in tact, as you are going to cut cubes of bread out of this cut out. Fill center of bread with spinach dip and arrange bread cubes on a serving platter around outer edges of bread.

 

 

 

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