"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Quick Spinach Dip Recipe

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

Contributor:  
Contributor:  
Deborah & John Tortelli

Category:
Category:

Ingredients:  
Ingredients:  
1 package (10oz) baby spinach, chopped or 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry.

16 oz sour cream can either be light or regular.

1 cup of real mayonnaise and can either be light or regular. Only use real mayonnaise.

1 package of Knorr or Mrs.. Grass dry vegetable soup mix

Round loaf of bread of choice (pumpernickel, Italian, sour dough. etc.)

Vegetables cut to desired shape (cucumbers, celery, green onions, carrots, broccoli's, etc.)

Optional
3 green onions chopped

8 oz of water chestnuts, drained and chopped

Crackers of choice

Directions:
Directions:
Combine all ingredients in a bowl and refrigerate for 2 hours. While the dip is refrigerating, cut the vegetables and prepare the bread. To prepare the bread, cut the top off the round loaf of bread to be used later as the cover. Scoop out the bread to make a bowl to put the spinach dip into. Use the bread that was scooped out to serve with the dip. Put the dip in the bread hour before you serve.

Preparation Time:
Preparation Time:
10 minutes to prepare and 45 to 60 minutes in the refigerator before serving
Personal Notes:
Personal Notes:
A hit at any party. Easy to prepare.

 

 

 

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