Chestnut and Spinach Dip

"A neat dip for the holidays adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, University of Missouri."
 
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Ready In:
10mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

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