"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach Dip Recipe

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

Contributor:  
Contributor:  
Patricia Seamans
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  


1 cup sour cream
1 cup mayonnaise
1 package Knorr vegetable soup mix
1 package frozen spinach
8 oz tin water chestnuts (optional)
2 loaves of round sourdough bread or pumpernickel bread (pumpernickel is dark rye bread) or 1 of each

Directions:
Directions:
Thaw the frozen spinach fully and drain well. Wring it out a bit with your hands to make sure it is well drained.

Chop the spinach. Mix it with the other ingredients, except the bread, and refrigerate it to let the flavors meld together.
Hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping.
Arrange the cubes of bread around the loaf and use them to dip.

Personal Notes:
Personal Notes:
party favorite

 

 

 

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