Spinach Dip
I like to hollow out a round loaf of pumpernickel. Serve dip inside hollowed loaf with cubed bread for dippers. When you run out of dippers, start on the container.
- Preparing Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 1/2 cups sour cream
- 1 cup mayonnaise
- 10 ounces spinach frozen -- chopped
- 1 package knorr vegetable soup mix
- 8 ounces waterchestnuts canned -- sliced
- 3 green onion -- chopped
- Carbohydrate 4.13398403784816 g
- Cholesterol 9.3041250078158 mg
- Fat 5.60655889019385 g
- Fiber 0.353995231188958 g
- Protein 0.780887821694405 g
- Saturated Fat 1.61348562080258 g
- Serving Size 1 1 Serving (52g)
- Sodium 232.930559824533 mg
- Sugar 3.7799888066592 g
- Trans Fat 3.43690152046862 g
- Calories 70 calories
Thaw spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, waterchestnuts and green onions. Cover and chill for 2 hours before serving. Makes 4 cups.
