"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1-10 oz frozen chopped spinach, thawed and squeezed dry 1-16 oz sour cream 1 c Heilmann's Real Mayonnaise 1 package Knorr Recipe Classic Vegetable Soup, Dip & Recipe mix 3 green onions, chopped (optional) 1 can (8 oz) water chestnuts, drained and chopped (optional)
Combine all ingredients. Cover and chill 2 hours to blend flavors. Stir before serving. Serve in Pumpernickel loaf.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.