Prep 10 mins
Cook 0 mins
A neat dip for the holidays adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, University of Missouri.
- Chop the chestnuts about the size of a popcorn kernel or smaller.
- Rinse thawed spinach in water and drain very thoroughly in a small colander.
- Chop in small pieces.
- Combine all ingredients in a bowl. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors.
- Serve with crackers, raw veggies.