Chestnut and Spinach Dip

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

• Ready In: 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  shelled blanched chestnuts
• 10  ounces frozen chopped spinach, thawed
• 1⁄4 cup  minced green onion
• 1 (1 7/8ounce) package  Knorr vegetable soup mix
• 2  cups sour cream
• 1  cup mayonnaise

Directions

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.