"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

Spinach Dip Recipe

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This recipe for Spinach Dip, by , is from Grandma Kathy's Recipe Book, 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!

Contributor:  
Contributor:  
Grandma Kathy

Category:
Category:

Ingredients:  
Ingredients:  
1 box 10 oz. box frozen chopped spinach cooked and squeezed dry
1 16 oz. container sour cream or plain Greek yogart
1 cup Best Foods Mayonnaise
1 pkg. Knorr Vegetable recipe mix
1 can 8 oz. water chestnuts, drained and chopped
3 green onions chopped

Directions:
Directions:
Cook spinach according to package directions, drain, cool and squeeze water out of spinach
Combine all ingredients and chill about 2 hours or over night
Serve with your favorite vegetables or crackers.
This can also be served in a hollowed out round loaf French bread

Number Of Servings:
Number Of Servings:
6 to 10 servings
Preparation Time:
Preparation Time:
20 to 30 minutes or less

 

 

 

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