"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spinach dip Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 300g package of frozen chopped spinach (thawed)
1 package of Knorr vegetable soup mix
1 cup Hellman's real or light mayonnaise
1 cup sour cream
1 can (10 oz/284g) sliced water chesnuts
3 green onions, chopped (optional)
1 round loaf of pumpernickel bread

Directions:
Directions:
Squeeze excess moisture from spinach. In a bowl, combine with sour cream, mayonnaise, soup mix, water chestnuts and green onions. Stir well. Cover and chill for 2 hours. Hollow out loaf of bread and stuff with mixture. Yields 4 cups /1 L of dip.

Number Of Servings:
Number Of Servings:
10-30
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can also serve with fresh cut veggies or your favourite crackers.

 

 

 

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