Spinach Dip
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 container (16 oz) sour cream
- ¾ cup mayonnaise (other one uses 1 cup)
- 2 teaspoon Dijon-style mustard
- 2 envelopes vegetable soup mix- Knorr (I think I used leek soup too(other recipe says 1 package Knorr)
- 1 can (8 oz) sliced water chestnuts, chopped
- 3 green onions chopped (other uses ½ onion finely chopped)
- salt and pepper to taste (I may put pepper in but never salt)
Combine spinach, sour cream, mayonnaise and mustard in a large bowl. Stir in envelopes of soup, water chestnuts and green onions. Cover and refrigerate for at least 2 hours – the longer the better.
To serve stir well and spoon into
Hollowed bread round
Hollowed red cabbage
- Arrange bread, crackers or fresh vegetables around the dip