SPINACH DIP

16 oz. mayonnaise
sm. can water chestnuts, diced
16 oz. sour cream
KNORRS
vegetable soup mix

Mix together & refrigerate overnight. Next day, thaw 1 small square box frozen spinach. (don’t cook it). Squeeze out water really good or it will be runny. Mix with above mixture. Hollow out a loaf of French bread. Fill with spinach dip. Use crackers to dip in or French bread that you hollowed out.

Linda Jensen

No comments: