"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 Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Landress
Added: Friday, March 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sour cream
1 cup mayo
1 can water chestnuts, chopped
1 package dry vegetable soup mix
1 16 ounce bag frozen chopped spinach, thawed and squeezed dry
A little fresh lemon or lime juice

Directions:
Directions:
Mix all ingredients and chill for at least a couple of hours.

Personal Notes:
Personal Notes:
Most recipes call for a 10 ounce box of spinach- I think the extra spinach makes it even better. I usually double the recipe for a crowd.

 

 

 

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