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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Knorr's Spinach Dip Recipe

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This recipe for Knorr's Spinach Dip is from The Lautermilch Family 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 pkg frozen chopped spinach, thawed, drained and squeezed dry
1 pkg Knorr's vegetable soup mix
1 small can water chestnuts, rinsed, drained and chopped
1 1/2 C sour cream
1 C mayonnaise

Optional:
Hawaiian King's bread, large round loaf
Pumpernickel bread, large round loaf
vegetables (cucumber, celery, carrots, jicama, peppers)
Directions:
Directions:
Mix the soup mix, sour cream and mayonnaise together in a bowl.
Add water chestnuts and spinach.
Mix thoroughly and refrigerate for at least 4 hours.
Stir before serving.

Serve as a vegetable dip, or (better idea!), as a bread dip: Hollow out large loaf and cube removed bread. Place bread cubes around loaf on a platter and fill loaf with spinach dip.
Number Of Servings:
Number Of Servings:
12-20
Preparation Time:
Preparation Time:
4 hours

 

 

 

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