I love spinach and this dip is one of my ultimate favorites. It’s a very popular recipe but I will still post it just in case there are those who have never made it before. One of the things I did change was the amount of mayonnaise used. The original recipe calls for 1 cup but I feel that it gives to much of a mayonnaise taste so I cut it back to 3/4 cup. Other than that, I don’t change up the recipe too much and it’s always a hit. I love to double the recipe so I know I will have leftovers.

 

Spinach Dip:

• 1 10 ounce pkg chopped frozen spinach, thawed and liquid squeezed out (place spinach in towel and squeeze)
• 1 16 ounce container sour cream
• 3/4 cup Mayonnaise
• 1 package Knorr® Vegetable Soup recipe mix
• 1 8 ounce can water chestnuts, chopped fine
• 3 green onions, chopped fine

1. Mix together the Mayo, sour cream and vegetable soup mix.
2. Stir in the rest of the ingredients and mix till all combined. Place in refrigerator and chill at least 2 hours. Serve with pumpernickel bread, crackers and veggies.

Source: slightly adapted from Knorr