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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

SPINACH DIP Recipe

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This recipe for SPINACH DIP is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Mayonnaise
11/2 cups sour cream
1 (10 oz.) package frozen chopped spinach
1 package of vegetable soup and dip mix
1 can (8 oz) water chestnuts
Directions:
Directions:
Thaw and drain spinach and squeeze until all water is out. Drain water chestnuts and chop in half.
Add all ingredients together and mix well. Cover and chill. The longer you chill the better (can be made the night before).

Serve with fresh cut vegetables or cut up bread. Makes 3 cups.

 

 

 

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