Pella Chronicle

January 18, 2013

Spinach Dip


The Chronicle

Pella — 1 package (10 oz.) frozen chopped spinach, cooked, cooled, and squeezed dry

1 container (16 oz.) sour cream

1 cup real mayonnaise

1 package Knorr vegetable recipe mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

1. Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.

Serving ideas: Hollow out cucumber slices and cherry tomatoes. Fill fill and serve.

Hollow out a bread bowl and fill with dip.