Spinach Dip, Chilled
Yields 3
  1. chopped cooked spinach (1 10 oz. frozen pkg.) 1 cup
  2. Sour cream 1 cup
  3. Mayonnaise 1 cup
  4. Green onions, chopped 6 each
  5. Water chestnuts, finely chopped 1 8-ounce can
  6. Garlic, minced 2 cloves
  7. Chopped parsley 1/2 cup
  8. Lemon juice 2 Tbsp
  9. Pepper 2 tsp
  10. Salt to taste
  1. Squeeze the spinach dry and pat it down with paper towels.
  2. In a medium bowl stir together all ingredients until well combined. Cover and refrigerate for at least 2 hours.
  3. Prep Tip: This recipe can be prepared in a food processor and/or a day ahead, with great results.
  4. Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers.
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