Chestnut and Spinach Dip

Be the first to review
READY IN: 10mins
Recipe by mollypaul

A neat dip for the holidays adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, University of Missouri.

Ingredients Nutrition


  1. Chop the chestnuts about the size of a popcorn kernel or smaller.
  2. Rinse thawed spinach in water and drain very thoroughly in a small colander.
  3. Chop in small pieces.
  4. Combine all ingredients in a bowl. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors.
  5. Serve with crackers, raw veggies.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a