Spinach Dip
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.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup sour cream
- 1 cup mayonnaise (not miracle whip)
- 1 package frozen spinach thawed and drained
- 1 package knorr vegetable soup mix (or onion soup mix)
- 1 can water chestnuts drained and chopped (optional)
- 1/2 chopped onion
- Carbohydrate 18.0425000020707 g
- Cholesterol 22.425000018957 mg
- Fat 7.49926667249959 g
- Fiber 4.29700009902318 g
- Protein 5.9072333347624 g
- Saturated Fat 4.35251000363099 g
- Serving Size 1 1 -4 Cups, 6-8 serving(s) (212g)
- Sodium 100.148333353262 mg
- Sugar 13.7454999030475 g
- Trans Fat 0.795630000300395 g
- Calories 153 calories
Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving. I like to serve it inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside. I use what I scoop out for making croutons. Serve with fresh vegetables.
