Spinach Dip

Kathy Strickland's Note:

This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 3.0 Cups

• 1 (10 ounce) package frozen spinach , thawed and drained
• 1 cup sour cream
• 1 cup mayonnaise (not Miracle Whip)
• 1 (1 ounce) package Knorr vegetable soup mix (or onion soup mix)
• 1 (8 ounce) can water chestnuts , drained and chopped (optional)
• ½ chopped onion

Directions:

1. Thaw and drain the spinach.
2. Squeeze the spinach with paper towels to remove excess water.
3. Mix all ingredients together in a bowl.
4. Let set in the fridge for a couple hours before serving.
5. I like to use a round loaf of bread for serving it inches.
6. Scoop out the loaf and place dip inside.
7. I use what I scoop out for making croutons.
8. Serve with fresh vegetables.

Reviews

[Sally3]

One of the best dips ever, also good used as a spread for party sandwiches.

[kristin bergen-lynch]

This spinach dip is the best!!!!

[Adria82]

Very good and easy, too! I used fresh spinach, skipped the water chestnuts and onions, and added in crumbled bacon. I served it with pumpernickel bread cubes. Also, to AVOID MSG, I purchased McCormick vegetable dip mix rather than the Knorr's.